One Pot Creamy Pumpkin Orzo

Heat the olive oil in a deep skillet or pot. Cook the minced shallot for 2 minutes, then add the garlic and sage for 30 seconds. 2. Add the orzo and toast it for 1 minute, stirring. 3. Add the broth and bring to a simmer. Cook for 10 to 12 minutes, stirring often, until the orzo is tender and most of the liquid is absorbed. 4. Stir in the pumpkin, parmesan and nutmeg until creamy. Add a splash more broth if it's too thick. 5. Fold in the spinach until wilted and season with salt, pepper and pepper flakes.