Powdered Bone Broth Risotto
A creamy and flavorful risotto made with slightly expired powdered bone broth to reduce food waste.
Ingredients
- 1 cup arborio rice
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups expired powdered bone broth
- 1 cup white wine
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
In a large saucepan, heat the olive oil over medium heat.
Add the chopped onion and minced garlic, and sauté until translucent.
Add the arborio rice and stir to coat it with the oil, onion, and garlic mixture.
Pour in the white wine and stir until it is absorbed by the rice.
Gradually add the expired powdered bone broth, one cup at a time, stirring continuously and allowing each cup to be absorbed before adding the next.
Continue this process until all the bone broth is used and the rice is cooked al dente. This should take about 25-30 minutes.
Remove the risotto from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Cover the risotto and let it rest for a few minutes to allow the flavors to meld together.
Serve the powdered bone broth risotto hot, garnished with chopped fresh parsley.