Mighty Broth Risotto 2 Ways

Asparagus and Goat Cheese Risotto

• 3 1/4 cups water
• 3 packets Om Mighty Veggie Miso Broth
• 1/2 teaspoon sea salt
• 2 cups asparagus cut into 1" pieces
• 1 cup jasmine rice
• 2 tablespoons butter
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 2 teaspoons lemon zest
• 1/2 cup goat cheese crumbles

1. In a small saucepan whisk together water, Mighty Broths and sea salt then bring to a simmer.
2. Add in asparagus and cook until al dente, about 2-3 minutes.
3. Remove from heat and remove asparagus from broth. Set aside to cool.
4. In a large saucepan over low-medium heat, cook butter, onion and garlic for about 5 minutes until onions are translucent, stirring regularly to avoid burning.
5. Add rice and stir for 1 minute.
6. Pour in heated Mighty Broth and simmer for about 25 minutes, stirring every couple minutes until rice is tender.
7. Remove from heat and stir in lemon zest and cheese until incorporated.
8. Stir in cooked asparagus and serve immediately garnished with more goat cheese, lemon zest and cracked black pepper.

Butternut Squash Risotto

• 3 1/4 cups water
• 3 packets Om Mighty Beef Bone Broth
• 1/2 teaspoon sea salt
• 2 tablespoons butter
• 1 cup chopped yellow onion
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves, chopped
• 3 cups butternut squash cut into 1/2" cubes
• 1 cup jasmine rice
• 1/2 cup shaved parmesan

1. In a small saucepan whisk together water, Mighty Broths and sea salt and bring to a simmer.
2. Meanwhile, in a large saucepan over low-medium heat, cook butter, onion, garlic and thyme for about 5 minutes until onions are translucent, stirring regularly to avoid burning.
3. Add butternut squash and rice and stir for 1 minute.
4. Pour in heated Mighty Broth and simmer for about 25 minutes, stirring every couple minutes until rice is tender.
5. Remove from heat and stir in parmesan cheese until incorporated.
6. Serve immediately garnished with more parmesan and fresh thyme.