asparagus

Bone Broth Risotto

Bone Broth Risotto recipe made with bone broth created by Bone Brewhouse.

Celebrate that special man in your life with a healthy bone broth risotto. I doesn’t get any better than that! Happy Father’s Day to all the great dads out there! Wishing you all a wonderful day!

5 cups Bone Brewhouse Traditional Broth
olive oil
1 large leek, dark green woody stalks removed, thoroughly wash before finely chopping
2 cups sliced mushrooms
3 cloves garlic, minced
2 cups risotto rice (Arborio)
Juice + zest of ½ a lemon
Asparagus, woody stems removed and cut into 2 inch pieces

Place Bone Brewhouse Traditional broth in a saucepan and bring to a simmer. meanwhile, in a large saucepan sauté mushrooms over medium high heat with a splash of olive oil until lightly browned and most of the moisture has been removed. Add leeks and garlic, cooking for 2 minutes. Pour in uncooked rice with another splash of olive oil and stir to combine. Cook, stirring for 1 minute. add in fresh thyme, lemon juice and zest. 

Here comes the fun part… ladle the simmering chicken broth into the rice, half a cup at a time, continuously stirring until the liquid is absorbed. Repeat the process until you are down to your last ½ cup of broth (approx.. 30 minutes). At this point stir in asparagus. 

Tip: your risotto should be very slightly al dente when done. If you do not feel like the rice is tender enough then feel free to add more warm broth or water, a ladle at a time, ensuring your risotto does not turn to mush. Take note that the rice will continue to cook a little bit after it has been removed from the heat source. Salt and pepper to taste, top with a handful of fresh basil (optional) and enjoy! 

Bone Broth Asparagus Quiche

Bone Broth Asparagus Quiche recipe made with bone broth created by Bone Brewhouse.

Bone Broth Asparagus Quiche recipe made with bone broth created by Bone Brewhouse.

Spring is turning into summer (I promise you)… and this savory bone broth asparagus quiche has both written all over it - the freshness of spring and the easy going-ness of summer with all the health benefits of bone broth. A simple and easy dish you can make for breakfast, lunch or dinner! I just can’t get enough. 

Ingredients
6-8 asparagus spears
2 tbsp olive oil
5-6 eggs
1/3 cup milk
1/3 cup Bone Brewhouse Traditional bone broth
3-4 slices fresh mozzarella cheese
¼ cup + 2 tbsp parmesan cheese
salt & pepper
fresh basil, garnishing

Directions:

  1. Preheat oven to 350F degrees. Place the pastry dough over a greased 9 inch pie dish. To save time I used store bought dough.

  2. Place the mozzarella cheese over the bottom of the crust. Add more cheese if you prefer. Make a layer of asparagus, trimming it to fit the dish all around.

  3. In a medium bowl, beat the eggs and add the milk and bone broth, parmesan cheese and salt and pepper to taste. Pour eggs mixture over the asparagus. Garnish with parmesan cheese, salt and pepper.

  4. Bake 45-50 minutes. Serve hot or cold. Refrigerate remaining quiche

Asparagus & Bone Broth Soup

Asparagus & Bone Broth Soup recipe made with bone broth created by Bone Brewhouse.

I went on my traditional asparagus picking trip this long weekend. I made soup because if you’re like me, we’re still experiencing some cold spring weather. If not, you should still make it because it’s delicious and it’s made with Bone Brewhouse Traditional bone broth!

Ingredients:
1 tablespoon olive oil
1 leek, cleaned and thinly sliced
1 clove of garlic, chopped
1 1/2 pounds asparagus, woody ends broken off and cut into 1-2 inch pieces
1/2 cup frozen peas
Pinch of red pepper flakes (optional)
Kosher salt and black pepper to taste
1 tub of Bone Brewhouse Traditional bone broth
2 cups water
1 cup plain non-fat or 2% Greek yogurt (optional)
Shaved or grated parmesan cheese for topping the soup (optional)

Directions: 
Heat olive oil over medium-high heat, add leek, garlic, red pepper flakes and sauté for 3 minutes. Add chopped asparagus and sauté another 3-4 minutes. Add frozen peas, bone broth, water and bring to a boil. When the soup starts to boil, cover with a lid, lower the heat to low and simmer until the asparagus is very tender. Remove from the heat and use an immersion stick or blender to blend the soup until it is smooth. Stir in the Greek yogurt, salt and pepper to taste. Transfer to serving bowls and top with parmesan cheese. Enjoy!