Winter Warmers: Pumpkin orzo recipe

Makes 4 serves

What you’ll need

• 300g pumpkin
• 190g orzo/risoni pasta
• 300g water
• 300ml stock of your choice
• 3 cloves of garlic
• 1 onion
• Juice of 1 lemon
• Thyme
• Salt and pepper to taste

For the oil

• 1 cup olive oil
• 2 lemon peels
• Garlic
• Thyme

To serve

• Parmesan cheese

Method

1. Finely dice the pumpkin, onion, garlic and put them into a slow cooker along with the thyme, lemon juice and stock. Cook on high for 2 hours.
2. Add the orzo and remaining stock to the slow cooker and cook for a further 40 minutes.
3. Make the thyme oil by placing all of the oil ingredients into a saucepan and cook over a medium heat for 10 minutes. Allow to cool whilst orzo is cooking.
4. Serve with parmesan cheese and thyme oil to taste.

Why use a slow cooker?

Slow cookers are the perfect life hack during winter. They’re beginner chef friendly, you can cook both mains and desserts in them, and they’re energy efficient. In fact, they use a little more energy than a traditional light bulb. So, you can have something slow cooking all day while you work – saving your energy and energy at home.

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