Name: Miso Pumpkin Risotto with Crispy Sage
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 cup water; 2 tbsp chickpea miso paste ((regular soy miso works as well, yellow or white is best here)); 1 can can pumpkin puree ((425g) (Libby’s brand for best flavor // not pumpkin pie mix // or sub ~1.75 cups homemade)); 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 arborrio rice; 0.75 tsp sea salt; 0.25 cup dry white wine ((such as sauvignon blanc or pinot gris)); 1.5 tsp maple syrup ((optional // for enhanced pumpkin flavor)); 1.5 tbsp olive oil; 0.25 cup chopped fresh sage; null pinch sea salt

Instructions

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1

MISO PUMPKIN BROTH: In a medium saucepan, bring water (4 cups) to a simmer over medium heat. Once simmering, reduce heat to low to keep the water warm.
2

Add chickpea miso paste (2 tbsp) to a small mixing bowl and scoop out ~0.5 cup (120 ml) of water from the saucepan. Add to the miso and whisk/stir until mostly dissolved. Add the miso mixture and pumpkin puree (1 can) to the pot of warm water and stir to dissolve. Turn off the heat, but leave the pot on the stovetop to keep warm.
3

RISOTTO: Heat a large rimmed skillet over medium-high heat. Add the olive oil (2 tbsp) (or vegan butter) and thinly sliced leeks (1 cup) and cook, stirring occasionally, until somewhat browned and caramelized — about 3-5 minutes. Add the garlic, minced (6 cloves) and sauté for 1 minute until fragrant.
4

Reduce heat to medium and add freshly chopped sage (1 tbsp), arborrio rice (1 cup), and sea salt (0.75 tsp) and cook for 1 minute, stirring to coat. Add dry white wine (0.25 cup) and cook for 1-2 minutes, stirring frequently, or until the liquid is absorbed.
5

Using a ladle or measuring cup, add warmed miso pumpkin broth 0.5 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 (adjust if altering to make more or less).
6

Taste and adjust flavor as needed, adding more [sea salt] to taste or [1.5-2 tsp maple syrup] (optional) to enhance the pumpkin flavor.
7

CRISPY SAGE (optional): Heat [1.5-2 tbsp olive oil] in a small skillet or saucepan over medium heat. Add chopped fresh sage (0.25 cup) and pinch sea salt (1 healthy) and sauté for a few minutes to brown the sage slightly (this allows the flavor to deepen). Be careful not to let it burn.
8

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.