Pumpkin Orzo with Crispy Bacon
By Haley Aldoroty
Pumpkin Orzo with Crispy Bacon
By Haley Aldoroty
Yield/Serves:
Serves 3-5
- 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
- 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.
- 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.
- Add the orzo and toast for 2 minutes.
- Add the pumpkin puree and chicken stock. Mix to combine.
- 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.
- Add the parmesan, salt, pepper, and lemon juice. Stir to combine.
- Serve in bowls with the crispy bacon over top and a sprinkle of fresh chopped sage.