If you’re looking for a dish that’s creamy, comforting, and packed with depth of flavor, this Miso Pumpkin Risotto is the perfect fit. This recipe combines the natural sweetness of pumpkin with the umami richness of miso, creating a well-balanced dish that feels both indulgent and nourishing. With the addition of diced pumpkin for texture and fresh spinach or kale for a boost of vitamins, this risotto is a fantastic way to enjoy a cozy meal that’s also loaded with nutritional benefits.

Why You’ll Love This Recipe

• Creamy & Comforting: The arborio rice absorbs all the rich flavors, making each bite ultra-satisfying.
• Umami-Boosted: White miso adds a deep, savory note that elevates the dish.
• Nutritious & Balanced: Packed with vitamins A and C, fiber, and antioxidants from pumpkin and leafy greens.
• Easy to Make: Simple ingredients come together in a one-pan dish that feels gourmet yet approachable.

Nutritional Benefits

This Miso Pumpkin Risotto isn’t just delicious—it’s a nutritional powerhouse! Here’s what makes it so good for you:

• Pumpkin – Rich in beta-carotene (vitamin A) for skin and eye health, plus fiber for digestion.
• Miso – A probiotic powerhouse that promotes gut health and enhances digestion.
• Spinach/Kale – Packed with vitamin C, iron, and antioxidants, supporting immunity and overall wellness.
• Arborio Rice – Provides slow-releasing carbohydrates for sustained energy.
• Parmesan (or Nutritional Yeast for a Vegan Option) – Adds calcium, protein, and umami flavor.

Estimated Nutritional Breakdown (Per Serving)

• Calories: ~420 kcal
• Carbohydrates: ~58g
• Protein: ~9g
• Fats: ~14g
• Saturated Fat: ~6g
• Fiber: ~5g
• Sugar: ~6g
• Sodium: ~650mg (varies with miso & Parmesan)
• Vitamin A: ~180% DV
• Vitamin C: ~30% DV
• Calcium: ~15% DV
• Iron: ~20% DV

Ingredients (Serves 3)

• 1 cup arborio rice
• 2 ½ cups vegetable broth (warm)
• 1 cup pumpkin purée (fresh or canned)
• 1 cup pumpkin, diced into small cubes
• 1 tbsp white miso paste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup dry white wine (optional)
• 2 tbsp butter (or olive oil for a vegan version)
• ¼ cup grated Parmesan (or nutritional yeast for vegan)
• ½ tsp black pepper
• ½ tsp salt (adjust to taste)
• ½ tsp chili flakes (optional)
• 1 cup fresh spinach or chopped kale
• Fresh thyme or chopped chives for garnish

Instructions

1. Sauté the aromatics: In a pan over medium heat, melt the butter. Add the onion and garlic, sautéing until soft.
2. Cook the diced pumpkin: Add the cubed pumpkin and cook for 3-5 minutes until slightly tender.
3. Toast the rice: Stir in the arborio rice and cook for 1-2 minutes until lightly toasted.
4. Deglaze: Pour in the white wine (if using) and let it absorb.
5. Cook gradually: Add warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more.
6. Add pumpkin purée & miso: After about 15 minutes, stir in the pumpkin purée and miso paste. Continue adding broth until the rice is creamy and al dente (about 20 minutes total).
7. Add greens: Stir in spinach or kale and let it wilt for 1-2 minutes.
8. Finish & serve: Remove from heat, stir in Parmesan, black pepper, and chili flakes. Adjust seasoning as needed.
9. Garnish & enjoy: Top with fresh thyme or chives and serve warm.

This Miso Pumpkin Risotto is the ultimate balance of comfort, nutrition, and gourmet flavor. Whether you’re preparing it for a cozy night in or impressing guests at a dinner gathering, it’s a dish that’s sure to satisfy. Plus, with simple ingredient swaps, it can be made vegan-friendly while maintaining its creamy richness.

Try this recipe and let us know how it turns out! Share your thoughts in the comments or tag us in your creations.