Zoup!'s pumpkin risotto (made with new veggie broth) - FOX 32 News Chicago

Zoup!'s pumpkin risotto (made with new veggie broth)

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(WJBK) -

Get this recipe courtesy of Zoup!, which now offers Good, Really Good Savory Veggie Broth. The broth is 100 percent vegan and gluten-free with zero calories, fat or cholesterol. For more information, visit www.zoupbroth.com.

1 jar of Zoup! Savory Veggie Broth
3  tbsp unsalted butter
½ cup onion, finely diced
1 cup Arborio rice
1 ½ tsp. minced fresh sage
1/2 cup canned pumpkin
Pinch nutmeg, preferably fresh ground
1/4 cup grated parmesan
1/2 tsp. sea salt
1 pinch white pepper

Heat broth in a saucepan and keep warm.  Remember when adding broth to rice that the pumpkin will be added to the broth before the last addition.  

In a large saucepan, heat 2 Tbsp. butter over medium heat.  Add onion and sage and cook until translucent, 3 to 4 minutes.  Add rice and nutmeg.  Stir for about 2 minutes, making sure all rice is coated in butter.  Add 3/4 cup of broth, stirring well; reduce heat to  medium low.  Once broth is incorporated, add ½ cup more broth, stirring constantly.  Continue to add broth in ½ cup increments as rice absorbs liquid, until rice is cooked.  Rice will take about 22 minutes to cook and should be creamy but al dente when done.

Stir the pumpkin into the last addition of broth and stir into the rice.

Remove risotto from heat and stir in remaining 1 Tbsp. butter, Parmesean, Season to taste with salt and white ground pepper.  Serve immediately.

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