Set the vegetable stock to boil in a small sauce pan. Add the orzo pasta, then top off with about 1/2 cup hot water (bring back to a boil if adding these ingredients cooled it down). Reduce heat to maintain a gentle simmer, and cook for about 9 minutes, stirring frequently to prevent the pasta from sticking. Drain, if necessary (it might not be - we're using a shallow pool of liquid).

While the pasta cooks, heat the oil in a large skillet over medium. When the oil begins to shimmer, add the leeks and squash. Saute until the squash starts to turn slightly golden with light browning on the edges. Add the kale, and stir into the squash mixture until the kale turns a nice forest green. Sprinkle the blue cheese over the vegetables, and give it a quick stir. Spoon in the cooked pasta and mix well.

Just before serving, top with the parsley, pistachios, and extra crumbled blue cheese.