Vegan Pumpkin Risotto with Spinach and Fresh Thyme (Gluten Free, Dairy Free)

Step 1

Warm 3 C vegetable broth in a small pot over low heat. It doesn’t need to simmer, but should be warm to the touch/ above room temperature.

Step 2

Add 3 tbsp olive oil to a large pot over medium heat. Stir in ½ C diced onion and 2 cloves minced garlic. Cook until the onion starts to soften, about 3 minutes.

Step 3

Next, stir in 1 C Arborio rice and toss to coat the rice in oil. Allow the rice to “toast” for 1 minute.

Step 4

Stir in 1 tbsp miso paste, 2 tsp fresh thyme leaves, ¼ tsp ground sage, ¼ tsp ground nutmeg and ¼ tsp black pepper. Add ¾ C white wine and stir continuously until the wine is mostly absorbed into the rice.

Step 5

Once most of the liquid is absorbed, begin adding in the vegetable broth in ½ C increments. Stir continuously until most of the liquid is absorbed before adding in the next ½ C of broth. The liquid is ready to be added when you scrape your spoon across the bottom and there’s no liquid pooling behind the spoon (see video for visual).

Step 6

Continue adding the vegetable broth ½ C at a time, stirring continuously until all the vegetable broth is absorbed. This process takes about 30 minutes.

Step 7

Then stir in 1 ½ C canned pumpkin puree, 2 C fresh spinach and 1 tbsp fresh lemon juice. Stir until the spinach wilts down. At this point, taste the risotto and add salt if needed (often depends on how salty the vegetable broth is).

Step 8

Serve!