Herb-Infused Bone Broth Risotto with Parmesan and Spring Vegetables

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy risotto cooked in fragrant bone broth and finished with fresh spring vegetables and Parmesan cheese for a comforting vegetarian meal. This Italian rice and grain recipe (vegetarian), ready in about 35 minutes, pairs bone broth, olive oil, and shallots for a weeknight-friendly dinner. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 380 cal/serving

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Ingredients

6 cups bone broth, warmed
2 tbsp olive oil
2 small shallots, finely chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup asparagus tips, cut into 1-inch pieces
1/2 cup fresh peas
2 tbsp fresh parsley, chopped
3/4 cup grated Parmesan cheese
2 tbsp unsalted butter
to taste sea salt
to taste black pepper

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Instructions

Step 1: In a large saucepan, heat 2 tbsp olive oil over medium heat. Add 2 finely chopped shallots and sauté for 2-3 minutes until translucent and fragrant.
Step 2: Stir in 1 1/2 cups Arborio rice and cook for 1 minute, coating each grain with oil.
Step 3: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
Step 4: Begin adding 6 cups warmed bone broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next, about 18-20 minutes total.
Step 5: In the last 5 minutes of cooking, stir in 1 cup asparagus tips and 1/2 cup fresh peas, cooking until tender yet crisp.
Step 6: Remove from heat and stir in 3/4 cup grated Parmesan, 2 tbsp unsalted butter, and 2 tbsp chopped fresh parsley. Season with sea salt and black pepper to taste. Serve warm.