Orzo Risotto with Pumpkin or Winter Squash
This risotto-style pasta with pumpkin is a traditional Neapolitan dish known as ‘pasta e cocozza’ in the local dialect or orzo risotto. Like many Neapolitan pasta recipes, this pasta risotto is a simple dish made with just a handful of ingredients. It's easy to make and so creamy and delicious! Perfect as a side dish too!
Servings: 4
Calories: 397kcal
Equipment
- Dutch oven or large heavy pan
Ingredients
- 7 oz orzo (risoni) pasta If using other pasta types you may need more
- 1.3 lbs winter squash or pumpkin Peeled, seeded and cut into cubes. I used Delica pumpkin. Butternut, acorn or kabocha work too.
- 2 cloves garlic peeled
- ½ fresh peperoncino (red chili pepper) or red chili flakes
- 3-4 tablespoon extra virgin olive oil
- 1 handful fresh parsley chopped
- 1-2 cups hot water or vegetable stock as required
- 1.8 oz Parmigiano Reggiano grated or vegetarian cheese
- salt to taste
- freshly ground black pepper. to taste
Instructions
- Heat the olive oil in a Dutch oven or large heavy pan over medium heat. Add the garlic cloves and the peperoncino (if using) and sauté until the garlic is just browned.
- Add the cubed pumpkin to the pan and sauté for about 1 minute. Stir in the chopped parsley and enough hot water or vegetable stock to cover the bottom of the pan. Remove the garlic and chili.
- Lower the heat, cover the pan, and cook until the pumpkin becomes soft and creamy, about 10-15 minutes. Add more liquid if necessary to prevent sticking.
- Once the pumpkin is soft, mash it slightly with a spoon, leaving some chunks for texture. Season with salt, pepper, and chili flakes (if using).
- Add the orzo pasta to the pan, along with about 1 cup of hot water or vegetable stock. Simmer the mixture, stirring frequently, until the pasta is cooked through and creamy, about 10-12 minutes. Add more liquid as needed to prevent the pasta from sticking or drying out.
- If using, stir in grated Parmigiano Reggiano and mix well until the cheese is melted and the pasta is creamy. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve immediately, garnished with more chopped parsley and additional grated cheese if desired.
Notes
Once ready, this risotto style pasta and pumpkin or winter squash should look like a creamy Italian rice risotto if using orzo/risoni pasta. If you use other pasta it still needs to be a bit like a soup.
I used a Delica pumpkin. Butternut, acorn squash or kabocha work really well too.
Italian Parmigiano isn't vegetarian. Vegans should omit the cheese and vegetarians will want to use a vegetarian parmesan.
Nutrition
Calories: 397kcal | Carbohydrates: 56g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 210mg | Potassium: 663mg | Fiber: 5g | Sugar: 5g | Vitamin A: 16127IU | Vitamin C: 33mg | Calcium: 235mg | Iron: 2mg