By now everyone knows: Our love for pumpkin runs deep. But unlike our other new pumpkin recipes (we’re looking at you, pumpkin spice cake bites), we were craving something savory this time around. And we couldn’t be more pleased with the result!
All the classic, creamy, salty, comforting components of risotto come together with nature’s favorite fall child (pumpkin).
Top it with crispy sage and you’ve got a savory-sweet side or entrée that’s simple to make but so delicious and impressive! Did we mention it’s plant-based, gluten-free, and made with just 9 ingredients!? Let’s make risotto!
History of Risotto
Risotto is a rice-based dish that is believed to have originated in Milan, Italy. The first version was called Risotto alla Milanese and was traditionally made with butter, onion, white wine, stock, salt, saffron, and Parmesan. Since then, many flavor variations have been created.
This plant-based version is not traditional but is dairy-free and infused with pumpkin and miso!
How to Make Pumpkin Risotto
We originally planned to cube and roast fresh pumpkin for this risotto. But we know you like simple. And we do too, as long as it doesn’t mean sacrificing on flavor.
So when the idea came around to infuse pumpkin purée into the broth, we had to try it! And great news: The shortcut works beautifully and those who want to start with a fresh pumpkin can do that (learn how to make homemade pumpkin purée here). Everyone wins!
The pumpkin purée creates a broth with the addition of salty, umami miso paste, and water. If you’re new to miso, check out our Miso 101 Guide to learn about its origins, health benefits, different types, and more!
Next we transition to the rice and veggies while leaving the miso pumpkin broth on the stovetop to keep warm.
Sautéed leeks, garlic, and sage create a base with savory fall feels, while arborio rice is the classic risotto grain. Next we add salt for flavor and white wine to deglaze the pan, then slowly ladle in the miso pumpkin broth a little at a time to keep the risotto at a simmer to ensure best texture.
Once all the liquid is absorbed, top your risotto with crispy fried sage for a delicious contrast of textures.
We hope you LOVE this pumpkin risotto! It’s:
Easy to make
& SO delicious!
It’s perfect for the holiday table, as a quick weeknight entrée or side, or anytime you’re craving a savory, pumpkin-y dish!
What to Serve with Pumpkin Risotto
This pumpkin risotto would be delicious with our Lemon & Herb Roasted Chicken or Runny Yolk Egg for a protein-rich pairing. Or for a fiber + protein boost, top with Actually Crispy Baked Chickpeas or Tempeh Meatballs.
More Delicious Dairy-Free Risotto Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Servings 4 (Servings)
MISO PUMPKIN BROTH
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
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 ~1/2 cup (120 ml) of water from the saucepan. Add to the miso and whisk/stir until mostly dissolved (this allows the miso to fully blend with the water and not clump). 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.
RISOTTO: Heat a large rimmed skillet over medium-high heat. Add the olive oil (or vegan butter) 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 and 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 (120 ml) at a time, stirring almost constantly, giving 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 (time based on original batch size // adjust if altering to make more or less).
Taste and adjust flavor as needed, adding more salt to taste or maple syrup (optional) to enhance the pumpkin flavor.
CRISPY SAGE (optional): 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 (this allows the flavor to deepen). Be careful not to let it burn.
To serve, divide risotto between serving bowls and garnish with crispy sage (optional).
Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave or on the stovetop over medium heat, adding vegetable broth or water as needed to rehydrate. Not freezer friendly.
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 serving Calories: 321 Carbohydrates: 54.9 g Protein: 6.3 g Fat: 7.8 g Saturated Fat: 1 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 4.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 651 mg Potassium: 83 mg Fiber: 6 g Sugar: 6.9 g Vitamin A: 11281 IU Vitamin C: 6.1 mg Calcium: 45 mg Iron: 1.8 mg