Make this Pumpkin Miso Risotto for the Holidays
Hold on to your aprons because this isn’t your ordinary risotto. Meet this tantalizing Pumpkin Miso Risotto! It’s not a stand and stir recipe because you can make it in your Instant Pot!
I had leftover pumpkin. Actually, I still do have leftover pumpkin and it’s going in the freezer this week. I baked 2 pie pumpkins and used one can of pumpkin. I should have waited for the pie pumpkins but they didn’t show up in the stores until it was crunch time. So, I didn’t want to chance it. And I didn’t want to cook a carving pumpkin. The flavor and texture isn’t quite the same.
Since I didn’t have my recipe set for Holiday Side Dish Week, I thought I’d try to incorporate some of the leftover pumpkin into one of these recipes. Enter Pumpkin Miso Risotto. This risotto has velvety pumpkin mingling with the umami richness of miso paste in rich and creamy risotto. I’ve made a lot of risottos in my time, but I think this one is my favorite. Hands down!
What is miso?
Miso or miso paste is a staple ingredient in Japanese cuisine. Made from fermented soybeans, miso paste boasts a rich umami flavor that enhances the overall taste of any dish. But the richness of the miso paste elevates the flavors of the sweet pumpkin and hearty arborio rice in this pumpkin risotto.
Miso paste is made through a natural fermentation process. It can vary in color and taste depending on the type of soybeans used and the length of fermentation. The darker the color, the more robust and intense the flavor. In this recipe, I used white miso which is a light or medium-colored miso paste to complement the delicate pumpkin flavors.
Miso paste not only adds flavor but also adds health benefits to this risotto. It’s packed with essential amino acids, vitamins, and minerals providing a nutritious boost to this already tasty dish. Since it’s fermented it also has probiotic properties which promotes good gut health and aids in digestion.
What’s the difference between traditional risotto and instant pot risotto?
When comparing traditional risotto to the Instant Pot version, there are a few key differences to consider. Traditional risotto requires constant stirring and attention to achieve its creamy texture but the Instant Pot version takes the hassle out of the process by automating the cooking and stirring for you.
You can totally make this recipe the traditional way. If you want. Heat the broth with the pumpkin and the miso paste and then stir until your hearts content. I have no idea why you’d want to do that if you had an Instant Pot. But that’s your choice! I, on the other hand, love making risotto in the Instant Pot.
Using the Instant Pot not only reduces the effort it takes to make it but also reduces the cooking time. Risotto on the stovetop can be a lengthy process that requires around 30 minutes of constant attention and stirring. Using the Instant Pot, the hands on time is 5 minutes at the most and then about 10 minutes of waiting. The cooking time is only 6 minutes, but the pressure takes some time to build up so it’s in the cooker a little longer than 6 minutes.
The Instant Pot also offers hands off convenience. Once you’ve added all the ingredients to the pot, you can simply set the cooking time and let the appliance do its magic. This frees up your time to make other dishes for dinner or to simply relax while the Instant Pot transforms the ingredients into a luscious and satisfying dish.
How do you make pumpkin miso risotto in the instant pot?
I don’t have an Instant Pot, but I do have what I like to call a multi-cooker. Meaning it sautés, pressure cooks, slow cooks, air fries, and roasts. It also makes yogurt, but I haven’t tried that yet. Maybe I’ll try it one of these days. I have a Ninja Foodie 8 in 1 I think it is. But they’re both pressure cookers. People just don’t want to call it that. InstantPot sounds more fun and hip.
Set your pot to the sauté function, heat the olive oil and then sauté the onion and garlic until they become translucent and fragrant. Next, it’s time to add the arborio rice. Stir it around to allow the rice to toast slightly. This step is crucial for achieving that nutty flavor and characteristic creamy texture in risotto. The toasting process helps to seal the grains and prevent them from becoming mushy.
After the rice toasts then you deglaze the pan with the white wine. It doesn’t add a wine flavor to the risotto, but just a layer of flavor that adds to the richness of this dish. Once the wine is reduced by half, then you add the vegetable broth, pumpkin puree, and miso paste to the Instant Pot. Give everything a good stir with a whisk to ensure the miso paste is fully dissolved and evenly distributed.
Once everything is mixed together then you secure the lid and set it to high pressure. Cook the risotto for about six minutes. This should be enough time for the rice to be al dente and allow the flavors to meld together. Like I said, cooking the risotto in the Instant Pot allows for a shorter cooking time without sacrificing any flavor or texture.
Use the quick release feature and get a nice steam facial while you’re waiting. KIDDING! Once the lid opens, the risotto might seem a little thick and stick to the bottom of the pot, but don’t let that fool you! Grab your wooden spoon and start stirring. It will become rich and creamy in no time. Once stirred, it’s time to add in the cream and the cheese. And the little dusting of nutmeg that elevates the whole dish without overpowering the flavors of the pumpkin and miso.
What does pumpkin miso risotto taste like?
The pumpkin adds a hearty and comforting flavor to the risotto. It also brings an earthiness to the risotto, too. The miso adds a unique umami depth of flavor to the dish. Its salty, slightly nutty flavor adds complexity giving the risotto a wonderfully savory kick. This dynamic duo combines to create a sophisticated taste profile that elevates the simple risotto to new heights.
By combining the shortcut of using the Instant Pot with the bold flavors of pumpkin and miso, this pumpkin miso risotto takes risotto to a whole new level of deliciousness. Say goodbye to all that time stirring and adding broth to traditional risotto. It’s time to embrace the simplicity and flavor-packed experience of making this pumpkin miso risotto and other risotto recipes in the Instant Pot!

Pumpkin Miso Risotto
This Pumpkin Miso Risotto recipe is the answer you've been looking for to impress your family and friends at your next holiday gathering. A unique, flavorful side dish that will leave everyone asking for seconds. =
Ingredients
- 4 cups vegetable stock
- 2 tablespoons white miso paste
- 1 tablespoon olive oil
- 4 tablespoons butter divided
- 1/2 cup finely diced onion
- 2 cloves minced garlic
- 2 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 1 cup fresh pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup finely grated Parmesan cheese
- 1/8 teaspoon freshly grated nutmeg
Instructions
- Combine the stock with the miso paste and set aside.
- Set the sauté function to high and add the olive oil and 2 tablespoons of the butter. Sauté the onion with the garlic and herbs until the onion becomes translucent, about 3 to 5 minutes. Add the rice and cook until the grains start to brown lightly.
- Stir in the wine and cook until reduced stirring to loosen any browned bits from the bottom of the liner. Add the pumpkin and broth mixture to the rice, close the lid (or fasten the pressure cooker lid), and set it to high pressure for 6 minutes. When the 6 minutes is over release the pressure.
- The risotto will look like it’s all stuck to the bottom, but it’s not. Grab a wooden spoon and start stirring. The rice and liquid will blend and become creamy and delicious. Stir in the cream, Parmesan cheese, and nutmeg and season with salt and pepper to taste.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 233Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 37mgSodium 658mgCarbohydrates 18gFiber 1gSugar 3gProtein 4g
More Side Dish Recipes:
- No Yeast Dinner Rolls by Hezzi-D’s Recipe Box
- Pumpkin Miso Risotto by A Kitchen Hoor’s Adventures
- Easy Popovers by Jolene’s Recipe Journal
- Brussels Sprout Salad with Maple Dressing by Blogghetti
- Butternut Squash Methi Falafel by Magical Ingredients
- Sweet and Savory Thanksgiving Green Beans by Shockingly Delicious
- Stuffing Muffins by Karen’s Kitchen Stories
- Quick and Easy Charred String Beans by A Day in the Life on the Farm
- No Knead Focaccia by Sneha’s Recipe
- Smoked Macaroni and Cheese by The Spiffy Cookie
I love the pumpkin miso combination and this risotto looks inviting! I would love to serve this one as a holiday side.
The pumpkin and miso are such a delicious combination. Perfect for any meal!
I love being able to make risotto in the pressure cooker. This looks so delicious. One of these days I need to make something with miso!
Yes! That was my introduction to an InstantPot type cooker. Now, that’s almost the only way I make risotto.
What an awesome way to use up that other half a can of pumpkin that I always seem to have! I’m hopeless with wine, do you have a brand that you like?
I want all the recipes to call for a whole can, but then I wouldn’t be able to make this. I usually find a mid-level white about $9 bottle that’s usually a pinot grigio or chardonnay. I don’t have a go to brand.
I don’t make risotto enough but now I have to try this recipe. Sounds amazing!
Thank you! Me either, but making it in the pressure cooker means I make it more often.
I love a good risotto and Pumpkin flavored sounds perfect for fall holidays!
Thank you! Pumpkin makes is earthy and delicious.
Using Miso is a great idea!!!
Thank you!
Wow! Thanks for explaining in such detail all the steps involved. You don’t have convince me about the Instant Pot. It’s practically the only way I cook nowadays. Thanks for a great recipe. Looks delicious.
Thank you!