Tender orzo with pumpkin, spinach, and parmesan in a creamy one-pot dish perfect for comfort food nights.
# Components:
→ Vegetables & Greens
01 - 1 cup canned pumpkin purée (ensure it's not pumpkin pie filling)
02 - 3 cups fresh baby spinach, roughly chopped
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
→ Grains & Pasta
05 - 1 1/2 cups orzo pasta, uncooked
→ Dairy
06 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
07 - 2 tablespoons unsalted butter
→ Liquids
08 - 3 cups low-sodium vegetable broth
09 - 1/2 cup whole milk
→ Seasonings
10 - 1/2 teaspoon dried thyme
11 - 1/4 teaspoon ground nutmeg
12 - Salt, to taste
13 - Freshly ground black pepper, to taste
→ Optional Garnish
14 - Chopped fresh parsley
# Directions:
01 - In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 3 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
02 - Add the uncooked orzo to the skillet and toast for 2 minutes, stirring frequently to prevent sticking.
03 - Pour in the vegetable broth and milk. Stir in the pumpkin purée, dried thyme, nutmeg, salt, and black pepper. Stir everything thoroughly to combine.
04 - Bring the mixture to a gentle simmer. Cook uncovered for 10–12 minutes, stirring often. The orzo should be tender and most of the liquid should be absorbed.
05 - Gently stir in the chopped spinach and grated Parmesan cheese. Continue cooking for 2–3 minutes, until the spinach has wilted and the dish has a creamy consistency.
06 - Taste the orzo and adjust seasoning with additional salt and pepper if needed. Serve immediately, optionally garnished with extra Parmesan cheese and fresh parsley.
