Orzo Risotto with Roasted Pumpkin
30 min
Veggie
40904
For 2 Portions
160 g
orzo
20 g
pumpkin seed
15 g
Parmesan
6 leaves
sage, fresh
1
yellow onion
1/2
butternut squash
470 ml
vegetable broth
15 g
butter
2 1/2 tbsp
olive oil
1 clove(s)
garlic
pepper
salt
1. All set?
2. Preheat oven to 410°F (conventional, recommended) or 375°F (fan).
3. Roast pumpkin seeds in a dry pan. Then set aside until serving.