Pumpkin orzotto with roasted pumpkin and blue cheese

Ingredients

• Hokkaido pumpkin
• Orzo pasta (rice-shaped pasta)
• Butter
• Shallot
• Garlic
• Spring onion
• White wine
• Vegetable stock
• Parmesan
• Blue cheese
• Pumpkin seeds
• Olive oil
• Salt and black pepper
• Fresh herbs

Method

1. Wash and deseed the Hokkaido pumpkin, then cut into pieces. Toss on a baking tray with olive oil, salt and black pepper. Roast until tender and lightly golden at the edges.
2. Chop the shallot and garlic. Warm the vegetable stock.
3. Soften the shallot in a little butter and olive oil. Add the garlic, then the orzo, and briefly toast while stirring.
4. Pour in the white wine and let it reduce. Add hot stock and gently simmer the orzo, stirring frequently. Add more stock as needed until the pasta is al dente.
5. Fold in some of the roasted pumpkin, reserving the rest for serving.
6. Remove from the heat and stir in butter and grated Parmesan. Loosen with a little stock to keep the orzotto creamy. Adjust with salt and black pepper.
7. Briefly toast the pumpkin seeds in a dry pan. Serve the orzotto topped with the remaining roasted pumpkin, blue cheese, seeds, sliced spring onion and fresh herbs.