5-Ingredient Chicken and Pumpkin Orzotto

Stir 4 cups of the chicken broth with pumpkin puree in a measuring cup until smooth. Set aside.

Heat oil in a large heavy-bottomed saucepan over medium high. Add chicken and cook until golden, about 7-8 minutes. Season with salt and herbes de province.

Stir in orzo. Toast for 1 minute. Reduce heat to medium.

Add one cup of the broth mixture to orzo and stir until liquid is absorbed. Continue adding a half cup of the mixture at a time, stirring often between additions, until liquid is absorbed. Cook until orzo is tender and mixture is creamy. If orzotto is too thick, stir in the additional ½ cup broth left over until loosened but not soupy. 

Sprinkle with cheese and herbes de province if using and serve.