Bone broth recipe | mushroom risotto

Bone broth recipe | mushroom risotto

Recipe: Mushroom risotto on bone broth basis

This delicious risotto based on our chicken bone broth is the perfect recipe for every season.

Author: Sebastian Unterhuber
Average reading time: 1.5 minutes

Recipe for 4-6 persons
cooking time: approx. 25-35 minutes


  • 2 tablespoons (30 g) butter, divided
  • 500 g mushrooms
  • ½ sweet onion, chopped
  • ¾ cup (170 g) Arborio rice
  • 1½ Cups (360 ml) White wine
  • 3 cups (720 ml) JARMINO bone broth chicken
  • 1/3 cup (60 g) parmesan cheese
  • salt and pepper to taste
  • Chopped parsley, to garnish


  1. Heat a pot over medium heat and add 1 tablespoon (15 g) of butter.
  2. Add the onions and mushrooms with a pinch of salt and pepper and sauté for about 8 minutes, turning occasionally.
  3. Once the mushrooms and onions are fried, add the remaining tablespoon (15 g) of butter. Move the mushrooms and onions aside and put the rice in the pot.
  4. Roast the rice for about 1 minute, then add the wine.
  5. Simmer over medium heat until the wine is absorbed for about 3 minutes and gradually add the chicken broth with 1 cup (240 ml) each. Stir constantly to ensure that nothing sticks to the bottom.
  6. When all the liquid has been added and absorbed by the rice, add 2/3 of the parmesan and stir until melted.
  7. Finally, stir in the mushrooms and onions and sprinkle with the remaining parmesan and parsley to serve.