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.

Easy Pumpkin Risotto Recipe Ready in 30 Minutes

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

Scale

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

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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.