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:CreamyComfortingSavory-sweetPumpkin-yEasy 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. For more veggies, try it with our Apple Pecan Arugula Salad, Abundance Kale Salad with Savory Tahini Dressing, Lemony Arugula Salad with Crispy Shallot, or Roasted Vegetable Salad.
More Delicious Dairy-Free Risotto Recipes
Vegan Risotto with Miso and Spring Vegetables Creamy Vegetable Risotto (30 minutes!) Mushroom and Leek Risotto (Vegan + GF) Caramelized Shiitake Mushroom Risotto
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!
