Pumpkin Orzo with Sage
- Splash olive oil
- 1 T butter
- 1 onion , diced
- 1 cup orzo (small rice-shaped pasta)
- 3 cups chicken or vegetable stock
- 1 cup dry white wine
- 1 cup pumpkin puree
- 2 T honey
- 2 T balsamic vinegar
- 4 sage leaves , ripped, plus 10 or so for garnish (don't skip!)
- pinch brown sugar
- 1-2 cups hot water , if necessary
- sea salt and freshly ground pepper
Heat chicken stock and wine together until lightly simmering. Saute onions in butter and olive oil in a medium sized pot until soft.
Add orzo and 4 sage leaves and stir, cooking 1 minute.
Add stock/wine mixture by the ladleful, stirring constantly and letting orzo absorb all moisture before adding the next ladeful.
After you've added about half the stock, stir in the pumpkin, honey, balsamic, and sugar.
Keep adding stock until it's gone, letting the pasta absorb. After 8-10 minutes, check the progress of the pasta.
Add hot water if necessary, ladleful at a time, until pasta is cooked. Sauce will be quite thick.
Sprinkle generously with salt and freshly ground pepper. Garnish each serving with ripped sage leaves.