1. Prepare the stock
Dissolve the stock cube in boiling water and keep warm in a small saucepan.

2. Start the orzotto
Heat 1 tablespoon of olive oil in a deep pan. Add the chopped shallot and 1 minced clove of garlic. Sauté until soft. Add the orzo and deglaze with the white balsamic vinegar. Stir until the vinegar has evaporated, then gradually add the warm stock – just like a risotto -stirring until the orzo is tender. This should take about 10–12 minutes.

3. Cook the pumpkin and sage
In a frying pan, heat the remaining 1 tablespoon of olive oil. Add the pumpkin wedges and fry until golden on all sides. Add the butter, whole garlic clove, sage leaves, pine nuts, chili flakes, and a pinch of sea salt. Fry until the sage is crispy and the butter is golden and nutty.

4. Finish the orzotto
Stir grated Parmesan (start with a handful) and black pepper into the cooked orzotto. Taste and adjust the seasoning if needed.

5. Plate and serve
Divide the orzotto between two plates. Arrange the pumpkin wedges on top and drizzle with the sage-butter salsa. Sprinkle with extra Parmesan if desired.