By Sunwarrior Last edited 11-02-2024
Creamy, savory Immune Boosting Vegan Pumpkin Risotto made with Turkey Tail Mushroom for a seasonal twist on a fall favorite! Cozy, hearty & packed with flavor!
Get ready to embrace the flavors of fall with this Vegan Pumpkin Risotto! It’s creamy, rich, and packed with cozy spices, thanks to the earthy combination of pumpkin purée, sage, and a hint of nutmeg. But the twist? Turkey Tail Mushroom Powder adds an extra dose of plant-based goodness for a strengthened immune system, making this risotto not only delicious but nutritious, too! It’s the ultimate comfort food, perfect for chilly evenings or festive gatherings.
What are the benefits of Turkey Tail Mushroom?
Let’s talk turkey. Strengthening the health of your immune system is a priority. That’s where Organic Turkey Tail Mushroom powder from the fruiting body comes in. Krestin (PSK) and Polysaccharide Peptide (PSP) are two types of polysaccharopeptides found in turkey tail mushrooms and are potent promoters of your immune response by both activating and inhibiting specific types of immune cells and by suppressing inflammation.
Turkey Tail mushrooms have long been researched for their medicinal properties. They’re packed with potent antioxidants and prebiotics that provide an impressive range of health benefits and are a popular natural treatment to promote health.
With fruiting bodies being substantially more effective than mycelium, Sunwarrior Organic Turkey Tail from fruiting body offers you the best.
Immune Boosting Vegan Pumpkin Risotto
Ingredients
- 1 ½ cups Arborio rice
- 1 15 oz can pumpkin purée (do not use pumpkin pie)
- 1 small onion, diced
- 2 cloves garlic, minced
- 5 cups vegetable broth
- 1 tablespoon olive oil
- 1 tablespoon Sunwarrior Coconut Milk powder
- 2 teaspoons Sunwarrior Turkey Tail Mushroom powder
- ½ teaspoon sage
- ¼ teaspoon nutmeg
- Salt and pepper, to taste
- Pumpkin seeds and swirl of vegan cheese for garnish
Directions
- Heat olive oil in a large pan over medium heat. Add diced onion and garlic, cooking until translucent.
- Stir in the Arborio rice, coating it in the oil. Add 1 cup of vegetable broth and stir until absorbed.
- Continue adding broth, ½ cup at a time, stirring until absorbed each time.
- Once the rice is creamy and tender (about 20 minutes), stir in the pumpkin purée, coconut milk, and Turkey Tail mushroom powder.
- Season with sage, nutmeg, salt, and pepper. Cook for 5 more minutes to let the flavors meld.
- Serve hot, garnished with pumpkin seeds and vegan cheese. Enjoy!
Congratulations, you’ve just created a dish that’s as comforting as a warm blanket on a cool day! This Vegan Pumpkin Risotto is a delightful blend of creamy texture and rich flavors, with the added bonus of Sunwarrior Turkey Tail Mushroom to keep it wholesome and filling. Whether you're making it for a cozy night in or to impress your friends at a dinner party, it’s sure to be a crowd-pleaser.
