Pumpkin Orzo With Sage - cooking recipe

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

Preparation

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.