Herb-Infused Bone Broth Risotto with Parmesan and Spring Vegetables
A creamy risotto cooked in fragrant bone broth and finished with fresh spring vegetables and Parmesan cheese for a comforting vegetarian meal. This italian-inspired rice & grains (vegetarian) ready in about 35 minutes pairs warmed bone broth, olive oil, small, finely chopped shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.
Ingredients
- 6 cups, warmed bone broth
- 2 tbsp olive oil
- 2 small, finely chopped shallots
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup, cut into 1-inch pieces asparagus tips
- 1/2 cup fresh peas
- 2 tbsp, chopped fresh parsley
- 3/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- to taste sea salt
- to taste black pepper
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.
Equipment for this recipe
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Frequently asked questions
How long does Herb-Infused Bone Broth Risotto with Parmesan and Spring Vegetables take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Bone Broth Risotto with Parmesan and Spring Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep warmed bone broth from drying out.
Can I substitute ingredients in Herb-Infused Bone Broth Risotto with Parmesan and Spring Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Bone Broth Risotto with Parmesan and Spring Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Infused Bone Broth Risotto with Parmesan and Spring Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
