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A wooden spoon taking a scoop of risotto from a dish.

Bone Broth Risotto with Parmesan and Butter

This easy, yet impressive recipe for bone broth risotto features basic ingredients and bit flavor. Creamy, buttery, and SO delicious!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6 servings
Calories: 316kcal
Author: Dorothy Bigelow

Equipment

Ingredients

  • 3 tablespoons butter divided
  • 2 teaspoons olive oil
  • 2 shallots minced (or ½ cup minced onion)
  • 1 clove garlic grated (or finely minced)
  • ½ teaspoon salt
  • 1 ½ cups arborio rice
  • ¾ cup white wine or additional bone broth
  • 5-6 cups bone broth
  • ½ cup grated parmesan cheese
  • Fresh cracked pepper to taste
  • Chopped fresh parsley or basil for garnish (optional)

Instructions

Cook Mode
  • Heat a heavy bottomed enameled Dutch oven or skillet over medium-low heat until the pot radiates heat.
  • Meanwhile, add the bone broth to a medium saucepan and bring it to a low simmer over medium-high heat. Once a simmer is reached, reduce the heat to low-medium and keep it warm while you prepare the risotto.
    A saucepan filled with broth.
  • Once the enameled skillet or Dutch oven is heated, add 1 ½ tablespoons of butter and 2 teaspoons of olive oil, stirring with a wooden spoon until melted and hot.
  • Add the shallots, cooking just until soft - about 1-2 minutes. Then add the garlic and salt, and cook just until fragrant - about 30 seconds.
    Shallots cooking in oil and butter in an enameled skillet.
  • Immediately pour in the arborio rice, and stir well to coat it in the oil and butter.
  • Stir, cooking until lightly toasted - about 2 minutes.
    An enameled skillet with rice being stirred and toasted.
  • Deglaze the pan with ¾ cup of white wine (or bone broth), scraping up any bits at the bottom with your wooden spoon. Continue to stir until the wine is absorbed by the rice.
    Stirring risotto with a wooden spoon.
  • Add a single ladleful of bone broth to the rice, stirring and cooking until the liquid is absorbed by the rice. Then, repeat, adding a single ladle of broth at a time, until the rice absorbs the liquid. Continue, stirring constantly, until the rice is cooked to your liking and you have added the correct amount of broth to achieve your desired texture. This will take anywhere from 22-25 minutes.
    Ladling hot broth into an enameled skillet filled with toasted rice.
  • Once the rice is cooked to your liking, remove it from the heat and add in the remaining 1 ½ tablespoons of butter, parmesan cheese, and pepper (to your taste). Stir until completely incorporated.
    A skillet filled with risotto and topped with a pat of butter.
  • Serve immediately, with additional parmesan, pepper, and fresh parsley or basil (if desired).
    An enameled skillet filled with cooked rice and garnished with fresh basil.

Notes

Storage: Transfer leftovers to an airtight storage container and store in the fridge for 2-3 days. Reheat in a saucepan with additional broth or water. 
Tips:
  • Heavy bottomed cookware: This prevents the rice from scorching and limits the direct heat of the stovetop. 
  • Stirring constantly: All risotto requires very nearly constant stirring. This helps the rice to cook evenly. 
  • Pay attention to the instructions: Keep the heat at a medium-low level and read the instructions carefully. Increasing the heat will cause the broth to rapidly evaporate and the rice to be underdone. 

Nutrition

Calories: 316kcal | Carbohydrates: 42g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 463mg | Potassium: 97mg | Fiber: 2g | Sugar: 1g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg
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