Bone Broth Risotto

Classic risotto made with BC grass-fed bone broth instead of stock. More mineral-rich, more flavourful, and deeply nourishing. Prep Time: 10 min | Cook Time: 30 min | Serves: 4 The Story Risotto is already one of the most comforting dishes in the world — but made with NourishYourself bone broth instead of water or store-bought stock, it becomes something genuinely nourishing. Every ladle of broth absorbed by the rice carries collagen, minerals, and flavour that you simply can't get any other way. Ingredients 1L NourishYourself Beef Bone Broth, kept warm 300g arborio rice 1 small onion, finely diced 3 cloves garlic, minced ½ cup dry white wine 3 tbsp butter, divided 2 tbsp olive oil ¾ cup parmesan, freshly grated Zest of 1 lemon Salt and white pepper Fresh flat-leaf parsley to finish Method Keep bone broth warm in a separate pot over low heat — cold broth will shock the rice and slow cooking. In a wide, heavy pan, heat olive oil and 1 tbsp butter over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook 1 minute more. Add arborio rice and stir to coat in the fat. Toast 2 minutes until edges turn slightly translucent. Add wine and stir until fully absorbed. Begin adding warm bone broth one ladle at a time, stirring constantly and waiting until each ladle is absorbed before adding the next. This takes about 20–22 minutes. When rice is al dente and creamy, remove from heat. Stir in remaining butter, parmesan, and lemon zest. Season to taste. Rest 2 minutes before serving. Finish with fresh parsley. Why This Works The starch released by constant stirring combined with the gelatin in bone broth creates a risotto with extraordinary creaminess — no heavy cream required.

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