This recipe now resides over on my new squash-and-pumpkin blog (yep, I made it a thing!) It’s called Good Gourds. Here’s the link for the Creamy Vegan Pumpkin Risotto recipe!
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I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, I also try not to ask to speak to the manager.
i cannot find miso broth. any subs?
Hi Peggy! You use vegetable broth + miso paste (two separate ingredients) which most well-stocked grocery stores should carry. You could try it without the miso and it’s still good but the miso just takes it over the top.
This dish looks beautiful. I’m prepping for this week and really looking forward to it x