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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From the blog at Serious Eats. If you stick with vegetable broth and oil and leave out the milk, this can be vegan. You can also substitute 2 cups fully cooked rice (or other grain) for the orzo (skip step 1 entirely in that case). Ingredients:
3 cups vegetable stock or 3 cups chicken stock |
3 cups water |
8 ounces orzo pasta |
1 1/2 cups pumpkin puree |
1 1/2 cups vegetable stock or 1 1/2 cups chicken stock |
1/2 cup whole milk |
30 sage leaves, cut into ribbons |
1 shallot, diced |
1 tablespoon butter |
3/4 teaspoon salt |
fresh ground black pepper (20 grinds) |
3 tablespoons parmesan cheese |
Directions:
1. 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.
2. 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.
3. 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.
4. Stir in Parmigiano cheese and toss with orzo.
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