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Honey Roasted Pumpkin Orzo Risotto

Total Time 30 minutes
Servings 4
Author emma

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 heaped tsp Man Rub
  • 1/4 pumpkin, peeled and diced
  • 2 chorizo (optional - see notes)
  • 1 onion
  • 3 cloves garlic, crushed
  • 1 cup Orzo
  • 1 tbsp Italian Stallion
  • 1 cup frozen peas
  • 1 tbsp butter
  • 4 cups chicken stock or water
  • 1/2 lemon (optional)
  • 50 g parmesan, finely grated

Instructions

  1. Preheat oven to 180C

    Whisk together oil, honey and Man Rub

  2. Tossed diced pumpkin in the honey mix. 

    Spread evenly on a lined baking tray, bake for 15 minutes or until tender and lightly caramelized 

  3. While the pumpkin is roasting saute diced onion, garlic and sliced chorizo in butter 

  4. Add Italian Stallion

  5. Stir through orzo and cook off for a minute 

  6. Add the stock or water and bring to a simmer. Reduce heat to low and simmer for 18 minutes or until the orzo is al dente and most of the stock has absorbed. Stir occasionally through this process. If needed add additional 1/2 cup of water 

  7. Add the pumpkin to the orzo and stir through

  8. Add frozen peas and stir well. Cook for a further minute or two 

  9. Add parmesan an addition tablespoon of butter if you like for a nice velvety risotto. Stir well 

    Given the pumpkin is quite sweet you can season with the juice of half a lemon to knock this back a bit. I recommend tasting and seeing if you think it needs it. Alternatively you can serve with some crumbled feta. The smokey chorizo helps to balance the sweet pumpkin

Recipe Notes

For a vegetarian option omit the chorizo. You could add an additional vegetable such as cauliflower. If leaving the chorizo out be sure to include the lemon juice to balance it out