Creamy Pumpkin Risotto with Pumpkin Seed Protein
Updated Dec 10, 2025, Published Nov 26, 2025
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Gluten-Free, Vegetarian, and Perfect for Fall Comfort
This Creamy Pumpkin Risotto with Pumpkin Seed Protein is the ultimate comfort dish for cool-weather dining. Creamy, rich, and deeply satisfying, it combines classic Italian risotto technique with the warm, earthy flavors of pumpkin and aromatic spices. Adding BareOrganics Pumpkin Seed Protein Powder gives this dish an extra boost of plant-based protein—making it as nourishing as it is delicious.
Table of Contents
Whether you’re preparing a cozy family meal or impressing guests with a fall-inspired dinner, this gluten-free, refined sugar-free risotto delivers restaurant-quality flavor and creamy texture every time. It’s also easily adaptable to vegan diets, so everyone at the table can enjoy a bowl of comfort.
What You’ll Need
This elegant yet simple dish comes together with pantry staples and seasonal favorites.
- Gluten-free vegetable broth: Keeps the risotto flavorful and moist without overpowering the delicate pumpkin flavor.
- Olive oil or vegan butter: Adds richness and helps the onions caramelize gently.
- Onion and garlic: Create a savory, aromatic base for the risotto.
- Arborio rice: A short-grain rice that releases starch while cooking, giving the dish its signature creaminess.
- Pumpkin purée: Brings velvety texture, subtle sweetness, and beautiful color.
- Dry white wine: Adds brightness and depth; can be replaced with more broth if preferred.
- BareOrganics Pumpkin Seed Protein Powder: Boosts nutrition and adds a delicate nutty flavor without altering texture.
- Nutmeg and cinnamon: Provide warm, comforting spice that pairs beautifully with pumpkin.
- Salt and pepper: Enhance all the flavors in perfect balance.
- Parmesan cheese (or vegan alternative): Adds creaminess and a savory finish.
- Unsalted butter or vegan butter: Brings everything together with a silky sheen.
- Fresh sage or parsley: A fragrant garnish that adds color and freshness.
Tips and Variations
- Make it vegan: Use vegetable broth, vegan butter, and a dairy-free Parmesan alternative.
- Add extra vegetables: Stir in roasted butternut squash, sautéed mushrooms, or baby spinach for more texture and nutrition.
- For extra creaminess: Add a splash of coconut milk or oat cream before serving.
- Add crunch: Top with toasted pumpkin seeds or crispy fried sage leaves for a delightful contrast in texture.
- Skip the wine: Replace it with additional broth if you prefer a non-alcoholic version.
This risotto is creamy, cozy, and endlessly customizable—ideal for fall gatherings, elegant dinners, or a quiet evening in.
FAQs
Can I use another type of rice?
Arborio rice works best because of its high starch content, which gives risotto its creamy consistency. Carnaroli rice also works well if you have it on hand.
Is BareOrganics Pumpkin Seed Protein flavor noticeable?
No—it blends seamlessly into the dish while adding a subtle nutty undertone and plant-based protein boost.
Can I make this ahead of time?
Risotto is best served fresh, but you can prepare it slightly ahead and reheat gently with a splash of broth to restore creaminess.
How can I make it extra flavorful?
Add a few fresh sage leaves to the broth while it warms, or finish the risotto with a drizzle of truffle oil before serving.
A Bowl of Cozy Autumn Comfort
This Creamy Pumpkin Risotto with Pumpkin Seed Protein is comfort food at its finest—creamy, rich, and packed with warm fall flavors. The subtle sweetness of pumpkin, combined with the nuttiness of BareOrganics Pumpkin Seed Protein, makes this dish both luxurious and nourishing.
Perfect as a main course or a side dish, it’s a recipe you’ll return to all season long. Pair it with a crisp green salad or roasted vegetables for a meal that’s wholesome, satisfying, and utterly delicious.
For more recipes featuring BareOrganics products, try Air Fryer Gluten-Free Falafel Balls, Moroccan-Inspired Lamb Tagine with Goji Berries, or Marine Green Avocado Toast with Smoked Salmon
Creamy Pumpkin Risotto with Pumpkin Seed Protein
Ingredients
- 4 cups gluten-free vegetable broth, (or chicken broth)
- 2 tablespoons olive oil or vegan butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1½ cups Arborio rice
- 1 cup canned pumpkin purée, (not pumpkin pie filling)
- ½ cup dry white wine, (optional – can substitute with broth)
- 2 teaspoons BareOrganics Pumpkin Seed Protein Powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ½ teaspoon Kosher or fine sea salt, or to taste
- ¼ teaspoon freshly ground black pepper
- ½ cup grated Parmesan cheese, (or vegan alternative)
- 2 tablespoons unsalted butter, (or vegan butter)
- Fresh sage leaves or chopped parsley, for garnish
Instructions
- In a small saucepan, heat the broth over low heat and keep it warm throughout cooking.
- In a large skillet or wide saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and cook until translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds.
- Add the Arborio rice and stir for 1 to 2 minutes, coating each grain with the oil. The rice should look slightly translucent around the edges.
- Pour in the white wine (if using) and stir until mostly absorbed. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait for most of the liquid to be absorbed before adding more. Continue this process until the rice is tender and creamy, about 18 to 20 minutes.
- Stir in the pumpkin purée, BareOrganics Pumpkin Seed Protein Powder, nutmeg, cinnamon, salt, and pepper. Continue stirring for 3 to 4 minutes until everything is heated through and creamy.
- Remove from heat and stir in the butter and Parmesan until melted and smooth. Taste and adjust seasoning as needed.
- Top with crispy sage leaves or fresh parsley and an extra sprinkle of Parmesan before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
