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.