A creamy, cozy fall risotto made with pumpkin purée and a boost of protein powder—perfect for a nourishing, comforting meal on chilly evenings.
Ingredients (serves 2)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 3 cups low-sodium vegetable broth (kept warm)
- 1 cup pumpkin purée (unsweetened)
- ¼ cup grated Parmesan cheese (or nutritional yeast for dairy-free)
- 1 scoop Unflavored Whey Protein Isolate
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- Salt & black pepper to taste
- Fresh sage or parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and garlic, cooking until translucent.
- Stir in Arborio rice and cook for 1–2 minutes, coating the grains.
- Add ½ cup of warm broth, stirring until absorbed. Continue adding broth in small amounts, stirring frequently, until rice is tender and creamy (about 18–20 minutes).
- Stir in pumpkin purée, nutmeg, cinnamon, and protein powder. Mix well until smooth and creamy.
- Remove from heat, stir in Parmesan (or nutritional yeast), and season with salt and pepper.
- Serve warm, topped with fresh sage or parsley.
This Protein Pumpkin Risotto is a perfect balance of cozy fall flavors and balanced nutrition. Creamy, savory, and satisfying, it’s a dish you’ll want to come back to all season long.