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Creamy Pumpkin Rice Bowl with Roasted Broccolini & Balsamic Glaze
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2 Serving Dinner

Creamy Pumpkin Rice Bowl

with Roasted Broccolini & Balsamic Glaze

For the creamiest of rice bowls, you’ll want to add the miso broth slowly while stirring. Pumpkin puree adds warmth to the dish. If you have a wooden spoon, an Italian Grandma recommends you stir with that.

Tags:
Cook Time
2 Servings  |  40 min

Nutrition (per serving)

CALORIES
530
FAT
3g
CARBOHYDRATES
114g
PROTEIN
18g

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INGREDIENTS

  1. 2 tbsp white miso paste
  2. 1 onion
  3. 1 clove garlic
  4. 1 lemon
  5. 6 oz broccolini
  6. 1 cup arborio rice
  7. ⅓ cup pumpkin puree
  8. ¼ cup green peas
  9. 2 tbsp balsamic glaze
  10. 2 tsp vegetable oil*
  11. 1 tbsp olive oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy
Tools: Large skillet or pot, Baking sheet, Zester or microplane, Small saucepan
Cook Time
2 Servings  |  40 min

Nutrition (per serving)

CALORIES
530
FAT
3g
CARBOHYDRATES
114g
PROTEIN
18g

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INSTRUCTIONS

1
Get started

Preheat the oven to 425°F. Add 4½ cups water, and white miso paste to a small saucepan over medium heat and bring miso broth to a simmer. Peel and dice the onion. Mince 1 clove garlic. Zest and halve the lemon.

2
Roast the broccolini

Trim 1 inch away from the bottom of the broccolini stems and transfer the remaining stalks to a baking sheet. Toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until the broccolini is bright green and crisp-tender, about 5 to 7 minutes.

3
Start the risotto

Add 1 tbsp olive oil to a large skillet over medium heat. Add the diced onion and garlic and cook, stirring occasionally until softened, about 3 to 5 minutes. Add the arborio rice and a pinch of salt to the skillet and cook, stirring occasionally, until it’s shiny, about 2 to 3 minutes.

4
Add the broth

Add ½ cup of miso broth from your saucepan to the skillet. Stir rice frequently and let the liquid bubble away until it’s almost evaporated. Add another ½ cup of broth. Let the water reduce until almost evaporated, stirring occasionally, and continue this process, adding a ½ cup of broth at a time, until your rice is tender, about 30 to 35 minutes.

5
Finish the risotto

Once the rice is tender and creamy, stir in the pumpkin puree and green peas. Taste and adjust the seasoning with salt and pepper. Squeeze the juice from just half the lemon into the risotto, off of the heat.

6
Serve

Toss the roasted broccolini with the lemon zest on the baking sheet. Divide the creamy pumpkin rice between shallow bowls and top with the roasted broccolini. Drizzle with as much of the balsamic glaze as you’d like. Mangia!

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