Protein Pumpkin Risotto

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

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, cooking until translucent.
2. Stir in Arborio rice and cook for 1–2 minutes, coating the grains.
3. 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).
4. Stir in pumpkin purée, nutmeg, cinnamon, and protein powder. Mix well until smooth and creamy.
5. Remove from heat, stir in Parmesan (or nutritional yeast), and season with salt and pepper.
6. 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.