Pumpkin, Parmesan & Watercress Orzotto

Ingredients:

400g pumpkin, diced

60g watercress, chopped

200g Orzo pasta

120g Mushrooms, sliced

Miso 1tbsp

Soy Sauce 1tbsp

1 Garlic clove, minced

Parmesan

Parsley

Pumpkin Seeds for garnish

Salt & pepper

Method:

1. Heat the oven to 200°C. Arrange the cubed pumpkin on a baking tray, sprinkle with a little salt and pepper and roast for around 20 minutes, until soft.

2. In a large pan on a medium heat, add a splash of oil then add the mushrooms and allow to cook for a couple of minutes before adding the garlic and soy sauce. Stir to combine until mushrooms are cooked.

3. Add the orzo and the miso paste to the pan, allowing the orzo absorb the flavours.

4. Cover with about 500ml boiling water and simmer until all the liquid is absorbed and the orzo is soft, around 20 mins. You can add more water if necessary.

5. Stir through the chopped watercress before serving. Top the orzotto with your cooked pumpkin before sprinkling with parsley, pumpkin seeds and a generous pinch of parmesan.

Photography by Lara Jane Thorpe