Pumpkin & Pine Nut Sage Orzo Risotto

• 2 cups Pumpkin
• 1/2 Tablespoons Olive Oil
• 1/2 teaspoons Cinnamon
• Salt And Pepper
• 6 cups Water
• 2 cups Orzo Or Arborio Rice
• 2 Tablespoons Pine Nuts
• 1/2 Tablespoons Sage
• 1 whole Tomato
• 1/2 Tablespoons Basil

1. Preheat the oven to 350u0b0F.
2. Peel pumpkin using a potato peeler. Cut 1/8 of the pumpkin into small squares, about 1/2 inch thick. Toss pumpkin squares with olive oil, cinnamon, salt, and pepper. Spread in a single layer on a parchment-lined cookie sheet and bake for 20-25 minutes, or until pieces are easily pierced by a toothpick. Set aside to cool.
3. Heat water until boiling, then add rice and stir occasionally. After 8 minutes (orzo) or 18 minutes (arborio), drain rice and put back into the pot. Add pumpkin cubes, pine nuts, and sage. Garnish with tomato slices and fresh basil.

pumpkin, olive oil, cinnamon, salt, water, rice, nuts, sage, tomato, basil

Taken from tastykitchen.com/recipes/sidedishes/pumpkin-pine-nut-sage-orzo-risotto/ (may not work)