Miso Pumpkin Risotto

Ingredients

• Water

  Plain, clean water

  4 cup or 947g

• Miso

  2 tbsp or 34g

• Pumpkin

  Canned, without salt

  2 cup or 490g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Leeks

  (bulb and lower leaf-portion), raw

  1 cup or 89g

• Garlic

  Raw

  6 cloves, minced or 18g

• Sage

  Freshdirect

  1 tablespoon or 2g

• White rice

  Short-grain, raw

  1 cup or 200g

• Salt

  Table

  ¾ tsp or 5g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Maple syrups

  2 tsp or 13g

Directions

1. In a medium saucepan, bring the water to a simmer over medium heat. Once simmering, reduce the heat to low to keep the water warm.
2. In a small mixing bowl, combine the miso with 1/2 cup of the warm water from the saucepan and whisk until mostly dissolved. Add this miso mixture and the pumpkin puree to the pot of warm water, stirring to combine. Keep warm on the stovetop.
3. Heat a large rimmed skillet over medium-high heat. Add olive oil and leeks, cooking until browned and caramelized, about 3-5 minutes. Add garlic and sauté for 1 minute until fragrant.
4. Reduce heat to medium, add sage, Arborio rice, and salt, stirring to coat. Add the white wine and cook for 1-2 minutes until the liquid is absorbed.
5. Add the warmed miso pumpkin broth 1/2 cup at a time, stirring frequently and allowing the risotto to simmer. Continue until the rice is al dente, about 15-20 minutes.
6. Taste and adjust seasoning with more salt or maple syrup to enhance the pumpkin flavor.
7. Divide the risotto between bowls and serve.