Last weekend, while the autumn leaves were dancing outside my kitchen window, I found myself craving something warm, comforting, and utterly fall-inspired.
That’s when this incredible pumpkin risotto was born!
I’ve been experimenting with different ways to make risotto more exciting, and let me tell you – adding miso paste to pumpkin creates the most amazing umami depth that will blow your mind.
This recipe combines the creamy comfort of traditional risotto with the earthy sweetness of pumpkin and the savory complexity of miso.
Trust me, once you try this best roasted pumpkin soup recipe inspiration in risotto form, you’ll be making it on repeat all season long!
Why Love This Amazing Pumpkin Risotto
- Rich and creamy texture without any dairy
- Ready in just 30 minutes for a cozy weeknight dinner
- Umami-packed flavor from the miso that makes it incredibly satisfying
- Perfect fall comfort food that feels both familiar and exciting
- Vegan-friendly but hearty enough to please everyone
- One-pot wonder that makes cleanup super easy
Essential Ingredients For This Pumpkin Risotto Recipe
MISO PUMPKIN BROTH
- 4 cups water
- 2 Tbsp chickpea miso paste (regular soy miso works as well, yellow or white is best here)
- 1 (15-oz.) can pumpkin purée (Libby’s brand for best flavor – not pumpkin pie mix)
RICE & VEGGIES
- 2 Tbsp olive oil (or vegan butter)
- 1 cup thinly sliced leeks (well cleaned and dried)
- 6 cloves garlic, minced
- 1 Tbsp freshly chopped sage
- 1 cup arborio rice
- 3/4 tsp sea salt
- 1/4 cup dry white wine (such as sauvignon blanc or pinot gris)
- 1-2 tsp maple syrup (optional for enhanced pumpkin flavor)
CRISPY SAGE (optional)
- 1 ½ – 2 Tbsp olive oil
- 1/4 cup chopped fresh sage
- 1 healthy pinch sea salt
How To Make Perfect Miso Pumpkin Risotto
Prepare The Miso Pumpkin Broth
In a medium saucepan, bring water to a simmer over medium heat.
Once simmering, reduce heat to low to keep the water warm.
Add miso to a small mixing bowl and scoop out about 1/2 cup of water from the saucepan.
Add to the miso and whisk until mostly dissolved (this prevents the miso from clumping).
Add the miso mixture and pumpkin purée to the pot of warm water and stir to dissolve.
Turn off the heat, but leave the pot on the stovetop to keep warm.
Start The Risotto Base
Heat a large rimmed skillet over medium-high heat.
Add the olive oil and leek and cook, stirring occasionally, until somewhat browned and caramelized — about 3-5 minutes.
Add the garlic and sauté for 1 minute until fragrant.
Build The Flavor Foundation
Reduce heat to medium and add sage, arborio rice, and salt.
Cook for 1 minute, stirring to coat.
Add dry white wine and cook for 1-2 minutes, stirring frequently, or until the liquid is absorbed.
Create The Perfect Pumpkin Risotto Texture
Using a ladle or measuring cup, add warmed miso pumpkin broth 1/2 cup at a time, stirring almost constantly.
Give the risotto little breaks to come back to a simmer.
The heat should be medium, and there should always be a slight simmer.
You want the mixture to be cooking but not boiling, or it will get gummy and cook too fast.
Continue to add miso broth, stirring to incorporate, until the rice is al dente — cooked through but still has a slight bite.
This whole process should only take 15-20 minutes.
Taste and adjust flavor as needed, adding more salt to taste or maple syrup (optional) to boost the pumpkin flavor.
Make The Crispy Sage Topping
Heat oil in a small skillet or saucepan over medium heat.
Add sage and a healthy pinch of salt and sauté for a few minutes to brown the sage slightly.
Be careful not to let it burn – we want golden and crispy, not charred!
To serve, divide pumpkin risotto between serving bowls and garnish with that gorgeous crispy sage.
Storage & Reheating Your Delicious Pumpkin Risotto
This miso pumpkin risotto is definitely best when fresh and creamy right off the stove.
However, leftovers will keep covered in the refrigerator for 2-3 days.
To reheat, I recommend using the stovetop over medium heat rather than the microwave.
Add a splash of vegetable broth or water as needed to bring back that creamy texture.
Stir gently and heat until warmed through.
Unfortunately, this recipe isn’t freezer-friendly since the rice texture changes significantly when frozen and thawed.
Pro Tips For The Perfect Fall Pumpkin Risotto
- Stir almost constantly but give the risotto little breaks to simmer between additions
- Keep your broth warm throughout the cooking process for best results
- Don’t rush the process good risotto takes patience and love
- Taste as you go and adjust seasoning to your preference
- Use quality pumpkin purée I swear by Libby’s for the best flavor
- Fresh sage makes all the difference compared to dried herbs
The key to amazing pumpkin risotto is patience and constant attention.
I know it sounds intimidating, but trust me – once you get into the rhythm of stirring and ladling, it becomes almost meditative!
Creative Variations For Your Miso Pumpkin Risotto
Want to mix things up? Here are some delicious ways to customize this recipe:
- Add roasted vegetables like butternut squash or Brussels sprouts
- Stir in some spinach during the last few minutes for extra nutrition
- Top with toasted pumpkin seeds for added crunch
- Drizzle with truffle oil for an extra luxurious touch
- Mix in some nutritional yeast for additional umami flavor
FAQ About This Amazing Pumpkin Risotto Recipe
Can I use a different type of miso for the broth?
Yes, you can use regular soy miso, but yellow or white miso works best for this recipe.
The lighter miso varieties have a milder flavor that won’t overpower the delicate pumpkin taste.
What can I substitute if I don’t have Arborio rice?
You can substitute Arborio rice with other short-grain rice varieties like Carnaroli or Vialone Nano, though the texture may vary slightly.
Avoid long-grain rice as it won’t give you that creamy risotto texture.
Is the crispy sage necessary for this recipe?
The crispy sage is optional, but I highly recommend it!
It adds a wonderful depth of flavor and gorgeous texture contrast to the creamy risotto.
Plus, it makes the dish look restaurant-worthy.
Enjoy Your Homemade Pumpkin Risotto
This miso pumpkin risotto with crispy sage has quickly become one of my favorite fall recipes to share with family and friends.
The combination of creamy arborio rice, earthy pumpkin, and savory miso creates such a satisfying and unique flavor profile that you’ll want to make it again and again.
The best part? It’s completely doable on a weeknight but feels special enough for entertaining.
Whether you’re cooking for your family or impressing guests, this pumpkin risotto recipe delivers comfort and sophistication in every spoonful.
I can’t wait for you to try this recipe and experience that first amazing bite!
Related Recipes You’ll Love
- Creamy Turkey Pumpkin Chili Recipe Another cozy pumpkin comfort dish
- Healthy Pumpkin Chia Seed Pudding Recipe For pumpkin breakfast lovers
- Roasted Pumpkin Salad with Quinoa Feta A lighter pumpkin option
Happy cooking
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Creamy Miso Pumpkin Risotto With Crispy Sage
Description
This incredible pumpkin risotto combines the creamy comfort of traditional risotto with the earthy sweetness of pumpkin and the savory complexity of miso. Rich and creamy texture without any dairy, ready in just 30 minutes for a cozy weeknight dinner.
Ingredients
- 4 cups water
- 2 Tbsp chickpea miso paste (regular soy miso works as well, yellow or white is best here)
- 1 (15-oz.) can pumpkin purée (Libby’s brand for best flavor – not pumpkin pie mix)
- 2 Tbsp olive oil (or vegan butter)
- 1 cup thinly sliced leeks (well cleaned and dried)
- 6 cloves garlic, minced
- 1 Tbsp freshly chopped sage
- 1 cup arborio rice
- 3/4 tsp sea salt
- 1/4 cup dry white wine (such as sauvignon blanc or pinot gris)
- 1–2 tsp maple syrup (optional for enhanced pumpkin flavor)
- 1 ½ – 2 Tbsp olive oil (for crispy sage)
- 1/4 cup chopped fresh sage
- 1 healthy pinch sea salt
Instructions
- In a medium saucepan, bring water to a simmer over medium heat
- Once simmering, reduce heat to low to keep the water warm
- Add miso to a small mixing bowl and scoop out about 1/2 cup of water from the saucepan
- Add to the miso and whisk until mostly dissolved (this prevents the miso from clumping)
- Add the miso mixture and pumpkin purée to the pot of warm water and stir to dissolve
- Turn off the heat, but leave the pot on the stovetop to keep warm
- Heat a large rimmed skillet over medium-high heat
- Add the olive oil and leek and cook, stirring occasionally, until somewhat browned and caramelized — about 3-5 minutes
- Add the garlic and sauté for 1 minute until fragrant
- Reduce heat to medium and add sage, arborio rice, and salt
- Cook for 1 minute, stirring to coat
- Add dry white wine and cook for 1-2 minutes, stirring frequently, or until the liquid is absorbed
- Using a ladle or measuring cup, add warmed miso pumpkin broth 1/2 cup at a time, stirring almost constantly
- Give the risotto little breaks to come back to a simmer
- Continue to add miso broth, stirring to incorporate, until the rice is al dente — cooked through but still has a slight bite
- This whole process should only take 15-20 minutes
- Taste and adjust flavor as needed, adding more salt to taste or maple syrup (optional) to boost the pumpkin flavor
- Heat oil in a small skillet or saucepan over medium heat
- Add sage and a healthy pinch of salt and sauté for a few minutes to brown the sage slightly
- To serve, divide pumpkin risotto between serving bowls and garnish with that gorgeous crispy sage
Notes
Keep your broth warm throughout the cooking process for best results. Don’t rush the process – good risotto takes patience and love. Use quality pumpkin purée – I swear by Libby’s for the best flavor. Fresh sage makes all the difference compared to dried herbs.
