One-Pot Pumpkin Parmesan Orzo (Printable)

Silky orzo with pumpkin, Parmesan, and spinach delivers a hearty, vegetarian main in just one pan.

# Components:

→ Pasta & Grains

01 - 1 1/2 cups orzo pasta

→ Vegetables

02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 1/2 cups pumpkin purée
05 - 3 cups baby spinach, roughly chopped

→ Dairy

06 - 1/2 cup freshly grated Parmesan cheese, plus more for serving
07 - 2 tablespoons unsalted butter

→ Liquids

08 - 3 cups low-sodium vegetable broth
09 - 1/2 cup whole milk or half-and-half

→ Spices & Seasoning

10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon freshly ground black pepper
12 - 3/4 teaspoon salt, or to taste
13 - 1 tablespoon olive oil

# Directions:

01 - Heat olive oil and butter in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in the orzo and toast for 1–2 minutes, stirring frequently.
04 - Add the pumpkin purée and vegetable broth. Stir to combine and bring to a gentle simmer.
05 - Cover and cook for 8–10 minutes, stirring occasionally, until the orzo is nearly tender and most of the liquid is absorbed.
06 - Stir in the milk (or half-and-half), nutmeg, black pepper, and salt. Simmer uncovered, stirring frequently, for another 4–5 minutes until the orzo is creamy and fully cooked.
07 - Add the spinach and Parmesan cheese. Stir until the spinach is wilted and cheese is melted.
08 - Taste and adjust seasoning as needed.
09 - Serve hot, topped with extra Parmesan if desired.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Uses pantry staples and seasonal ingredients
  • One pot means minimal cleanup
  • Perfect balance of creamy comfort and nutritional value
  • Versatile enough for weeknights or entertaining
02 -
  • Naturally thickens as it cools no additional thickeners needed
  • Perfect balance of 3 to 1 liquid to orzo ratio ensures creamy not soupy results
  • Can be made ahead and gently reheated with a splash of broth
  • Rich in vitamin A from pumpkin and iron from spinach
03 -
  • The secret to perfectly cooked orzo is frequent stirring especially during the last few minutes of cooking. This prevents sticking and helps develop the creamy texture as the starches release. I learned this technique from an Italian chef who explained that orzo should be treated more like risotto than traditional pasta.
  • For maximum flavor development toast the orzo until it smells nutty before adding the liquids. This simple step transforms the dish from good to exceptional by adding depth that balances the sweetness of the pumpkin.
  • Always use freshly grated Parmesan rather than pre grated varieties which contain anti caking agents that prevent proper melting. The few extra minutes spent grating make all the difference in achieving that silky texture that makes this dish so craveable.
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