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a bowl of pumpkin risotto with pepitas, fried sage, and dried cranberries

Vegan Miso Pumpkin Risotto

This pumpkin risotto is full of flavor thanks to miso while still being dairy-free & so creamy!
5 from 2 votes
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Course: Vegetarian Lunch + Dinner
Cuisine: Italian
Prep Time: 12 minutes
Cook Time: 45 minutes
Servings: 6 servings

Ingredients 

  • 2 Tablespoons vegan butter
  • 2 shallots diced
  • 5 cloves garlic minced
  • salt & pepper to taste
  • 1 ½ cups arborio rice
  • 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!

Nutrition

Serving: 1bowl | Calories: 296kcal | Carbohydrates: 54g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 745mg | Potassium: 212mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6734IU | Vitamin C: 3mg | Calcium: 111mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!