Pumpkin Orzo with Crispy Bacon

By Haley Aldoroty
Pumpkin Orzo with Crispy Bacon
Serves
Serves 3-5
Ingredients
  • 3 strips bacon, sliced into ½” pieces
  • 2 cloves garlic, finely minced
  • ½ cup grated parmesan
  • 1 cup orzo
  • 1/2 cup pumpkin puree
  • 1 ½ cup stock
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 shallot, finely minced
  • Fresh sage, chopped
Procedure
  1. In a small skillet, cook the bacon over medium heat until crispy. Remove it from the pan and place it on a paper towel lined plate or bowl and set aside.
  2. In a medium skillet, warm about 1 tbsp the bacon fat over medium heat. Add the garlic and shallot and cook for 2 minutes until fragrant and the shallot is starting to get translucent.
  3. Add the orzo and toast for 2 minutes.
  4. Add the pumpkin puree and chicken stock. Mix to combine.
  5. Bring to a simmer over medium high heat and cook at a simmer for 5-8 minutes until the orzo is cooked through and the pumpkin stock liquid is mostly absorbed.
  6. Add the parmesan, salt, pepper, and lemon juice. Stir to combine.
  7. Serve in bowls with the crispy bacon over top and a sprinkle of fresh chopped sage.

Pumpkin Orzo with Crispy Bacon

By Haley Aldoroty
Serves
Serves 3-5
Ingredients
  • 3 strips bacon, sliced into ½” pieces
  • 2 cloves garlic, finely minced
  • ½ cup grated parmesan
  • 1 cup orzo
  • 1/2 cup pumpkin puree
  • 1 ½ cup stock
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 shallot, finely minced
  • Fresh sage, chopped
Procedure
  1. In a small skillet, cook the bacon over medium heat until crispy. Remove it from the pan and place it on a paper towel lined plate or bowl and set aside.
  2. In a medium skillet, warm about 1 tbsp the bacon fat over medium heat. Add the garlic and shallot and cook for 2 minutes until fragrant and the shallot is starting to get translucent.
  3. Add the orzo and toast for 2 minutes.
  4. Add the pumpkin puree and chicken stock. Mix to combine.
  5. Bring to a simmer over medium high heat and cook at a simmer for 5-8 minutes until the orzo is cooked through and the pumpkin stock liquid is mostly absorbed.
  6. Add the parmesan, salt, pepper, and lemon juice. Stir to combine.
  7. Serve in bowls with the crispy bacon over top and a sprinkle of fresh chopped sage.