This Vegan Pumpkin Risotto is SO good and the perfect weeknight dinner recipe for Fall! Plus, this gluten-free & dairy-free risotto is also made with miso paste for the most delicious umami flavor.
Now that it's officially pumpkin season, I am full aboard the pumpkin recipe creation train.
Last year I created mostly sweet recipes including my Vegan Pumpkin Chocolate Chip Cookies and Vegan Pumpkin Bread, but this year I knew I needed to add a savory recipe to the mix.
Enter in the very best miso pumpkin risotto!
Ingredient notes:
While the full list of ingredients is in the recipe card, here are a few notes on some important ingredients:
- Pumpkin puree: For this recipe I used canned pumpkin puree, however homemade pumpkin puree will also work. Just make sure not to use pumpkin pie filling as that is sweetened!
- Arborio rice: I used this arborio rice for this risotto. This recipe will only work with Italian short-grain rice such as arborio, Carnaroli, Vialone, Nano, and Baldo as they contain more starch and do not absorb as much liquid as other rice varieties
- Oat milk: Using oat milk made this pumpkin risotto even creamier, but it can also be substituted for any plant-based milk or even vegetable broth.
How to make pumpkin risotto
Last year I made this Butternut Squash Brussel Sprout Risotto and followed a similar process to make this even creamy vegan pumpkin risotto!
Saute shallots & garlic in vegan butter
This step adds a ton of flavor to the dish by cooking the shallots & garlic in butter. I also recommend adding salt & pepper at this time to season the vegetables.
Add arborio rice to toast
Next, add the arborio rice to the pot and cook it for about 1 minute with the veggies to toast the grain. Toasting the grains actually brings a ton of flavor to them and leads to a chewier risotto.
Deglaze with white wine
Once the rice is toasted, you'll want to deglaze with white wine.
This essentially means adding a liquid to a hot pan and it allows all of the caramelized bits that get stuck to the bottom of the pan to release and get mixed into the final dish.
Add veggie broth and miso paste
Next, add in the veggie broth and miso paste. I used white miso paste for this recipe, but any works. It adds a ton of umami flavor to this dish and really goes well with the sweeter pumpkin we add later.
One thing to note is it's VERY important to make sure to mix the miso paste well so it dissolves into the broth. Otherwise, you could end up with clumps of it in the risotto and no one wants that!
Cook until liquid absorbed
Then, cook the risotto for about 15-20 minutes until most of the liquid has been absorbed. Just make sure to stir consistently so the rice doesn't stick to the bottom of the pan!
Add oat milk, pumpkin puree, and cinnamon
Next, add in the pat milk, pumpkin puree, and optional cinnamon.
Keep cooking until rice is al dente
Mix everything together, then cook the risotto for about 10-15 minutes until the rice is fully cooked and the risotto is super thick and creamy. Arborio rice will always be chewy (not soft), but it should not be hard.
P.S If the pumpkin risotto is still not fully cooked and all the liquid has been absorbed, just add in ¼ cup more vegetable broth at a time until it's cooked through.
FAQ & Tips:
The risotto is fully cooked when it's chewy but not too soft. It will have a little bit of a bite, but the center should not be hard. Here's a great article from The Kitchn on 3 signs your risotto is done with pictures that are super helpful!
Leftover risotto can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. Just reheat in the microwave or on the stovetop until warmed throughout to enjoy!
I hope you love this creamy Vegan Miso Pumpkin Risotto as a nourishing and comforting dinner recipe! It's the perfect savory pumpkin recipe to ring in the Fall season and is just as delicious for leftovers. Enjoy!
-TSG
More comforting plant-based recipes you will love:
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Vegan Miso Pumpkin Risotto
Ingredients
- 2 Tablespoons vegan butter
- 2 shallots diced
- 5 cloves garlic minced
- salt & pepper to taste
- 1 ½ cups arborio rice
- ⅓ cup white wine
- 3 cups vegetable broth
- 2 Tablespoons miso paste
- 1-1 ½ cups oat milk or any plant-based milk subbed 1:1
- 1 cup pumpkin puree
- ¼ teaspoon ground cinnamon optional
Instructions
- Add the vegan butter to a large pot and turn on the heat. Once melted, add in the diced shallots and minced garlic and cook 2-3 minutes until fragrant. Season with a little salt & pepper as needed.
- Next, add in the arborio rice and stir with the vegetables to “toast” the rice.
- Then, deglaze the pan by adding the white wine and mixing to remove any stuck bits of food or browned butter.
- Next, add in the vegetable broth and miso paste. Make sure to vigorously stir the miso paste so it dissolves fully into the broth and no clumps remain.
- Then, cook the risotto until most of the vegetable broth has been absorbed, stirring continuously so the rice does not stick to the pot. This should take about 15-20 minutes.
- Once the rice has absorbed most of the broth, add in the oat milk, pumpkin puree, and cinnamon. I like to start with 1 cup of milk and add up to 1 ½ cups if needed.
- Continue cooking the risotto until all the liquid has been absorbed and the rice is fully cooked, chewy, and al dente (about 10-15 more minutes). If the liquid is being absorbed too quickly and the rice is not cooked, just add ¼ cup more vegetable broth at a time until the risotto is fully cooked.
- Remove the risotto from the heat and serve warm with optional toppings like fried sage leaves, dried cranberries, or pepitas. Enjoy!
Notes
- This recipe will only work with Italian short-grain rice such as arborio, Carnaroli, Vialone, Nano, and Baldo as they contain more starch and do not absorb as much liquid as other rice varieties
- Leftover risotto can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month.
- Here's a great article from The Kitchn on 3 signs your risotto is done with pictures that are super helpful!
Taya says
This was great! I didn't have pumpkin so I roasted a butternut squash and substituted it. I used coconut milk as well and added some chopped asparagus. Was so tastey like all of your recipes I have tried so far!
Megan says
So happy it still tasted great with butternut squash :). Love the addition of asparagus as well- yum!