Ingredients
Vegetarian 
15 minutes preparation time + 25 minutes cooking time 
5-6 - Olive oil
- Bunch of fresh sage leaves
- 3/4 cup walnuts
- 500g sweet potato, grated (roughly 2 1/2 cups)
- 500g pumpkin, grated (roughly 2 1/2 cups)
- Pinch chili flakes (to your taste)
- 2 tablespoons fresh thyme leaves
- 1 teaspoon smokey paprika
- 3 large cloves garlic, finely grated or crushed
- 500g Orzo (Risoni)
- 3/4 cup (185ml) white wine
- 2 cups (500ml) chicken or vegetable stock
- 1 cup (250ml) water
- 80g parmesan or pecorino (roughly 1 cup), finely grated
- 40g butter (roughly 2 tablespoons)
- 100g goat's cheese
- Sea salt flakes
- Freshly cracked black pepper
Method
- In a large saucepan add 2 tablespoons olive oil, the walnuts, sage leaves, and 1/2 teaspoon of sea salt flakes, then cook until the walnuts are golden and the sage is just crispy.
- Remove from the pan, place into a bowl, and set aside.
- In the same pan (no need to rinse) add a drizzle of olive oil, the grated sweet potato, and pumpkin, and sauté for 4-5 minutes until soft and cooked through.
- Next, add a small knob of butter, the chili flakes, thyme, smokey paprika, and garlic, to the sweet potato and pumpkin mix and stir to combine.
- Add the orzo and sauté for 1-2 minutes.
- Add the wine and cook for 1-2 minutes allowing the alcohol to cook off.
- Add the stock and water and stir well to combine.
- Continually stir the orzo over low-medium heat until the orzo is cooked through but still has a little bite to it.
- Add the parmesan and butter and stir to combine until smooth and silky. The mixture should look quite ‘loose’ but as it cools it will firm up a little. Add a little extra stock or water to loosen if necessary.
- Taste for salt and pepper and add as required.
- Serve topped with goat's cheese and the crispy sage and walnuts. Enjoy!
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