crispy sage and bacon pumpkin orzo
TOTAL TIME: 30 minutes
SERVES: 2
Protein
8 slices bacon
Milk & Dairy
2 tbsp cream cheese
1/2 cup grated parmesan
Pantry
1 cup orzo
3/4 cup canned pumpkin
2-3 cups chicken broth
1 tsp balsamic vinegar
1/4 tsp nutmeg
hot honey or regular honey to finish
Produce
1 shallot
sage leaves
Cook your bacon. Thinly slice bacon, width wise. Place into a medium pot over medium heat and cook down until crispy. Scoop bacon out and place on a paper towel to drain, leaving the bacon drippings in the pot. Drop your sage leaves into the drippings and cook until crisped - about one minute, scoop out and place on paper towel. Drain all but 2 tbsp of drippings from the pan.
Make your orzo. To the same pot with the drippings with the heat still on, add 1 minced shallot, and cook for 1 minute. Add 1/4 tsp nutmeg, then 1 cup orzo and toast for another minute. Add 3/4 cup pumpkin and 2 cups broth and mix well. Bring to a simmer, then reduce to medium-low heat for about 6-8 minutes, until orzo is done and a good amount of the liquid has reduced. Add up to 1/2 cup more broth if it really starts to dry out.
Once orzo is cooked, remove from heat, add 2 tbsp cream cheese, 1/2 cup parmesan, 1 tsp balsamic vinegar and mix well.
Serve topped with bacon and crisped sage, and hot honey.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!