Pumpkin & Pine Nut Sage Orzo Risotto Recipe

Name: Pumpkin & Pine Nut Sage Orzo Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Pumpkin; 1/2 Tablespoons Olive Oil; 1/2 teaspoons Cinnamon; Salt And Pepper; 6 cups Water; 2 cups Orzo Or Arborio Rice; 2 Tablespoons Pine Nuts; 1/2 Tablespoons Sage; 1 whole Tomato; 1/2 Tablespoons Basil

Servings: persons

2 cups Pumpkin
1/2 Tablespoons Olive Oil
1/2 teaspoons Cinnamon
Salt And Pepper
6 cups Water
2 cups Orzo Or Arborio Rice
2 Tablespoons Pine Nuts
1/2 Tablespoons Sage
1 whole Tomato
1/2 Tablespoons Basil

1
Preheat the oven to 350u00b0F.
2
Peel pumpkin using a potato peeler. Cut 1/8 of the pumpkin into small squares, about 1/2 inch thick. Toss pumpkin squares with olive oil, cinnamon, salt, and pepper. Spread in a single layer on a parchment-lined cookie sheet and bake for 20-25 minutes, or until pieces are easily pierced by a toothpick. Set aside to cool.
3
Heat water until boiling, then add rice and stir occasionally. After 8 minutes (orzo) or 18 minutes (arborio), drain rice and put back into the pot. Add pumpkin cubes, pine nuts, and sage. Garnish with tomato slices and fresh basil.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups Pumpkin, 1/2 Tablespoons Olive Oil, 1/2 teaspoons Cinnamon, Salt And Pepper, and more.

Yes, Pumpkin & Pine Nut Sage Orzo Risotto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin & Pine Nut Sage Orzo Risotto

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