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–+ servings
A pan of pumpkin orzo with a wooden spoon.

Easy One-Pan Pumpkin Orzo with Bacon and Rosemary

By Natalie Marble
This Easy One-Pan Pumpkin Orzo with Bacon and Rosemary is a simple dish perfect for the fall season. Creamy pumpkin pairs beautifully with bacon and rosemary, all cooked together in one pan for a quick, no-fuss meal. Whether you're looking for a cozy weeknight dinner or a comforting side dish for the holidays, this orzo recipe is sure to impress.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 370 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 4 oz bacon (small dice)
  • 1/2 cup shallot (finely diced)
  • 4 garlic cloves (finely chopped)
  • 2 rosemary sprigs
  • 8 oz orzo pasta
  • 1/3 cup dry white wine
  • 2 1/4 cups chicken stock (chicken broth or vegetable broth)
  • 1 cup pumpkin puree (heaping)
  • 3 tbsp unsalted butter
  • 1/3 cup parmesan cheese
  • 2 tbsp chopped parsley or chives (optional garnish)

Instructions
 

  • In a large pan over medium heat, add the diced bacon and one sprig of rosemary. Cook the bacon until the fat has rendered and the bacon is crispy. Remove the bacon and drain on paper towels. Leave the fat and rosemary sprig in the pan.
  • Add the chopped shallot and garlic and cook for 2 minutes. Leave the rosemary sprig in the corner of the pan.
  • Next, add the orzo, stir it around, and let it toast in the dry pan with the shallots, garlic and rosemary for another 2 minutes. Season with a large pinch of salt and pepper.
  • Add the white wine and let it evaporate until the pan is dry, making sure to scrape up any browned bits on the bottom of the pan.
  • Remove the rosemary sprig and discard.
  • Add the chicken stock and the second fresh rosemary sprig and simmer over medium-low heat for 4-5 minutes.
  • Add the pumpkin puree and stir to combine. Cook for another 2-3 minutes.
  • Add back the bacon.
  • Taste the orzo. When the orzo is al dente (just slightly firm), remove it from the heat and add the butter and parmesan. Stir everything well and taste it again to see if it needs more salt or pepper.
  • Garnish with fresh chopped parsley or chives, if you like, and serve. ENJOY!

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Notes

  • Because orzo is so small, cut all ingredients (shallot, garlic, bacon, etc.) equally small for the best result.
  • Use the best quality 100% pumpkin (canned) you can find. Make sure it has NO sweeteners or spices.
  • This is not like boiling pasta. Cook over medium-low heat to ensure a creamy and al dente texture.

Nutrition

Calories: 370kcalCarbohydrates: 17gProtein: 12gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 51mgSodium: 525mgPotassium: 474mgFiber: 3gSugar: 7gVitamin A: 10059IUVitamin C: 9mgCalcium: 145mgIron: 2mg
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