Heat the broth in a saucepan with pumpkin puree, nutmeg, and 1 tbsp miso paste. Mix everything together. Keep the broth over low heat while you cook the risotto to keep it warm.
Heat the olive oil and vegan butter over medium heat in a deep pot over medium heat. Add the onion, cooking until translucent, about 2 minutes. Mix in the garlic and thyme, cooking for an additional 1-2 minutes until fragrant.
Pour the rice into the pot. Mix it to coat each grain in the cooking fats.
Add the white wine to the pot.
Stir frequently until the white wine is almost all gone, then add 1 cup of broth.
Stir the rice in the broth frequently until the broth is almost all absorbed.
Repeat with another cup of broth, and continue to stir the rice to release the starches.
Repeat the process of adding 1 cup of broth and stirring the rice until you’ve used up all the broth.
Add the remaining miso paste, sage, and balsamic vinegar. Continue to stir until the risotto is thick, sticks to the spoon, and can maintain its shape and not spread out when plated.
Risotto is best enjoyed immediately, so make this recipe right when you want to eat it.