Fall Vegetable Orzo – Fustini's Oils & Vinegars

Ingredients

• 1 tablespoon Fustini's Sage and Wild Mushroom olive oil
• 1 sweet onion, diced
• 4 garlic cloves, minced
• 2 cups cubed butternut squash, in about ½-1 inch cubes
• 8 ounces cremini mushrooms, chopped
• 2 cups chopped kale
• 2 tablespoons Fustini's 12 Year Premium balsamic
• kosher salt and pepper
• ¼ teaspoon freshly grated nutmeg
• 1 cup orzo
• 1 (14 oz) can chickpeas, drained and rinsed
• 2 ½ cups vegetable stock, plus more as needed
• ⅓ cup finely grated parmesan cheese
• fresh herbs, like parsley, for topping