Turmeric Orzotto with Pumpkin and Salsa of Crispy Sage, Pine Nuts, and Chili

30 min.

2 servings

Dissolve the stock cube in boiling water and keep warm in a small saucepan
Heat 1 tbsp 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 wine. Stir until the wine has evaporated, then gradually add the stock, as with risotto, stirring until the orzo is tender. This should take about 10–12 minutes.
In a frying pan, heat the remaining 1 tbsp of olive oil. Add the pumpkin wedges and fry until golden brown 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 leaves are crispy and the butter turns nutty brown.
Stir grated Parmesan (start with a handful) and black pepper into the cooked orzotto. Taste and adjust seasoning if needed. Divide the orzotto between two plates. Arrange the pumpkin wedges on top and drizzle with the sage-butter salsa
Sprinkle with more Parmesan if desired and enjoy your dolce far niente moment!