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!