Directions:
- In a large saucepan, bring 3 cups of stock and 3 cups of water to a boil. Add orzo and cook until al dente, about 9 minutes. Drain and set aside.
- Melt butter in a large skillet over medium heat. Saute sage and shallot for 5 minutes. Add 3/4 cup stock and 1/2 cup milk. Bring to a simmer and cook 5 minutes.
- Add pumpkin puree and stir until well combined. Add salt, pepper and remaining 3/4 cup of broth. Reduce heat to medium-low and simmer 10-12 minutes, until desired consistency is achieved.
- Stir in Parmigiano cheese and toss with orzo.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1101.9 Kcal (4613 kJ) | ||
| Calories from fat | 72.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.09g | 12% | |
|---|---|---|---|
| Cholesterol | 15.82mg | 5% | |
| Sodium | 42433.94mg | 1768% | |
| Potassium | 178.74mg | 4% | |
| Total Carbs | 204.23g | 68% | |
| Sugars | 4.94g | 20% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 5.99g | 12% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 153.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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