Prep Time: 10-15 minutes
Cooking Time: 40 minutes (includes roasting the pumpkin and cooking the orzo)
Total Time: 50-55 minutes
Serving Size: 4 servings
Ingredients:
- 400g Pumpkin, diced
- 60g Watercress, chopped
- 200g Orzo pasta
- 100g Rehydrated Shiitake Mushrooms, sliced
- 1tbsp Miso
- 1tbsp Soy Sauce
- 1 Garlic clove, minced
- Parmesan
- Parsley
- Pumpkin Seeds for garnish
- Salt & pepper
Method:
- Heat the oven to 200°C. Arrange the cubed pumpkin on a baking tray, sprinkle with a little salt and pepper and roast for around 20 minutes, until soft.
- In a large pan on a medium heat, add a splash of oil then add the mushrooms and allow to cook for a couple of minutes before adding the garlic and soy sauce. Stir to combine until mushrooms are cooked.
- Add the orzo and the miso paste to the pan, allowing the orzo absorb the flavours.
- Cover with about 500ml boiling water and simmer until all the liquid is absorbed and the orzo is soft, around 20 mins. You can add more water if necessary.
- Stir through the chopped watercress before serving. Top the orzotto with your cooked pumpkin before sprinkling with parsley, pumpkin seeds and a generous pinch of parmesan.