Pumpkin Orzotto

Name: Pumpkin Orzotto
Total time: 40 min
Yield: 6
Ingredients: ¼ cup butter; 1 yellow onion, chopped; 1 pinch saffron; 12 ounces Carbe Diem orzo; ½ cup white wine; 3 cups chicken or vegetable stock; 1 15-ounce can pumpkin puree; 1 cup grated Parmesan cheese; 1 teaspoon kosher salt; 1 teaspoon ground pepper; 2 tablespoons fresh thyme leaves

Savor an autumnal dish that blends the earthy sweetness of pumpkin with the texture of orzo pasta. Simmered in a flavorful broth, the orzo becomes tender while absorbing the richness of the pumpkin purée, creating a velvety, risotto-like consistency. A perfect way to celebrate fall flavors in an elegantly simple meal.

40 Minutes
6 Servings
23g Net Carbs
390 Calories

Ingredients

¼ cup butter
1 yellow onion, chopped
1 pinch saffron
12 ounces Carbe Diem orzo
½ cup white wine
3 cups chicken or vegetable stock
1 15-ounce can pumpkin puree
1 cup grated Parmesan cheese
1 teaspoon kosher salt
1 teaspoon ground pepper
2 tablespoons fresh thyme leaves

Nutrition

6 Servings Per serving: Calories 390; Total Fat 13g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 35mg; Sodium 1210mg; Total Carbohydrate 49g (Dietary Fiber 26g, Sugars 4g); Protein 16g

% Daily Value: Vitamin A 230%; Vitamin C 4%; Calcium 25%; Iron 10%;

Net Carbs = 23 grams

Steps

Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 8 to 10 minutes. Add saffron and orzo and toast for 2 minutes, stirring often.
Add white wine and stir until absorbed. Add stock and bring to a simmer. Decrease heat to low, cover, and cook until most of the liquid is absorbed and orzo is tender, about 15 minutes.
Stir in pumpkin puree and Parmesan cheese, and season with salt and pepper. Sprinkle with thyme leaves and serve immediately.

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