Salt & pepper
First, sauté the shallots and garlic in vegan butter.
Add in the arborio rice and toast for 1 minute. After toasting, deglaze the pan with white wine.
Add in the veggie broth and miso paste, stir to mix, and cook for 15-20 minutes until liquid absorbed.
Then, add in the oat milk, pumpkin puree, & cinnamon. Stir to mix.
Cook the risotto 10-15 minutes, stirring consistently, until rice is cooked and risotto is thick and creamy.