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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 425. Bake 1/4 pumpkin until soft, about 30 minutes. When done, remove the skin and puree. | 2. Heat the olive oil in a saucepan over medium-high heat. Saute the onion and garlic and stir continuously until softened (3-4 mins). Add the orzo and stir to coat. | 3. Add the wine and continue cooking, stirring often, until it has been absorbed by the rice. Add two cups of stock and cook until absorbed. Add the rest of the stock one cup at a time until the liquid is absorbed and the rice is al dente. | 4. Peel the remaining 1/4 pumpkin, chop into small pieces, and saute in a little butter until tender. | 5. Stir the pumpkin puree and the diced pumkin into the orzo and reduce heat to very low. Stir in the parmesan. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/3	cup		636.48	0.0	0.0	72.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	1 -2		minced	0.0	0.0	0.0	0.0
orzo	2	cups	uncooked	-	-	-	-
cooking wine	1	cup		117.6	14.8176	1.176	0.0
chicken stock vegetable	5 - 5 1/2	cups		-	-	-	-
sugar butternut squash	1/2			-	-	-	-
parmesan cheese	1/2	cup		148.0	16.0	16.0	2.0
butter	2 -3	tablespoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.