The HALE Life: Herbed Risotto Casserole | South Shore Moms

A warm and cozy meal that you can whip up any wintery week night. Use Hale Bone broth to add more flavor and nutrients!

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  • 1 1/2 cups Arborio risotto rice
  • 4 cups Hale Bone Broth
  • 1/2 onion , finely diced
  • 2 garlic clove , finely minced
  • 2 tbsp butter , unsalted  cut in 1/2″ pieces
  • 1/2 tsp black pepper
  • 1/3 cup grated parmesan cheese
  • 2 tbsp extra butter added at the end
  • 2 tsp lemon zest  (1 lemon)
  •  3 tbsp lemon juice
  • 1 tbsp parsley  finely chopped
  • 2 tbsp chives  finely chopped
  • 3 tbsp dill  finely chopped


  • Preheat oven to 350°F
  • Heat Hale Bone Broth: Heat up the blocks in sauce pan on stove top 
  • Pour everything into casserole dish: Pour the broth into a small casserole pot ~24cm/10″ wide. Then add – rice, butter (save 2 tablespoons for end), onion, garlic, pepper.
  • Bake 35 minutes: Cover with lid or foil, bake 35 minutes or until rice is just cooked. It will be  liquidy. 
  • Stir : Remove from oven, stir. Add the last two tablespoons of butter and parmesan cheese, then stir  until the watery liquid becomes creamy. 
Take a picture & Enjoy!
We would love to see you trying the recipes on our blog. Tag Us @thesouthshoremoms and Use Hashtag #thehalelife

Learn More About The HALE Life & Purchase Your Bone Broth Today!

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