Creamy Pumpkin Rice Bowl

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.

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.

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.

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.

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.

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!