One-Pot Creamy Pumpkin Orzotto

Ingredients

• 350 g chicken or turkey
• 1 larger onion
• 2 cloves of garlic
• 2 tablespoons olive oil
• 1 cup of orza, approximately 250 g
• 700 ml chicken or vegetable broth
• 350 g pumpkin puree
• 60 g finely grated Parmesan cheese
• 2 tablespoons of butter
• a few sprigs of fresh thyme
• salt and freshly ground pepper
• roasted pumpkin for garnish (optional)
• goat cheese or ricotta (for the meatless version)

Method

1. Cut the chicken into small pieces, then season with salt and pepper.
2. Finely chop half of the onion and sauté it with the meat in a wide pot with a little olive oil. Add the pressed garlic toward the end.
3. Once the meat is golden brown and cooked through, set it aside. Add the remaining onion to the same pot, along with a little more oil if needed. Let it cook over low heat until translucent.
4. Add the orzo and sauté it for about a minute, stirring constantly. Sautéing it lightly will bring out its flavor and help it hold its shape better.
5. Add about 400 ml of warm broth and stir. Cook the orzo over low heat according to the package directions, usually 8–10 minutes. Stir regularly and gradually add more broth as needed.
6. When the orzo is almost done, stir in the pumpkin purée and return the chicken to the pot. Heat everything together for a few minutes. If the mixture gets too thick, add a little broth or hot water.
7. Remove the pot from the stove and stir in the butter and Parmesan. Taste it and add salt, pepper, or a little more pumpkin purée as needed.
8. Serve with roasted pumpkin pieces, additional Parmesan, and fresh thyme. For a meatless version, top with goat cheese or ricotta, which will add even more creaminess.

How to Make Pumpkin Puree

Cut the pumpkin into small pieces, drizzle with olive oil, season with salt, and add a few sprigs of thyme, which will give it a wonderful aroma. Bake at 190 °C until tender, about 25–35 minutes. Puree part of the baked pumpkin until smooth and set aside a few pieces for serving.

Tips for a Perfectly Creamy Texture

• Add the broth gradually. The orzo should remain tender throughout cooking, but it shouldn't be swimming in the liquid.
• Stir the dish regularly, because the orzo releases starch, which causes it to thicken naturally.
• Add the Parmesan and butter only after you've removed the pot from the heat. This will create a smooth, glossy sauce.
• Orzotto thickens quickly as it cools, so make it a little thinner before serving.
• For a more pronounced pumpkin flavor, use more purée; then adjust the consistency with broth.
• It's best to serve it right after it's done.