This homemade parmesan broth recipe is a rich and flavorful alternative to store-bought broth. Use it in soups, sauces and pasta dishes!
Hellooooo Best Broth Ever
If you’ve never made parmesan broth, now’s the time! We’re sharing our go-to EASY parmesan broth recipe that uses simple ingredients that pack a ton of rich flavor.
What is Parmesan Broth?
Parmesan broth is a super flavorful alternative to store-bought broths, such as vegetable broth, chicken broth or beef broth. It utilizes rinds from parmesan cheese combined with other flavorful ingredients, simmered down to a delicious broth that brings out a cheesy and savory flavor that complements many dishes.
Parmesan broth can be used in any recipe that calls for another flavored broth.
Why Make Parmesan Broth
Homemade broth is a deliciously flavorful broth option to have on hand to use instead of store-bought broth, which is why you’ll find us always saving our parmesan cheese rinds. We love using this parmesan broth for soups, risotto or other pasta dishes, sauces, and more. The options truly are endless!
What Do Parmesan Rinds Taste Like?
Parmesan rinds pack a ton of delicious parmesan cheese flavor due to the aging process of parmesan cheese. Why? The parmesan flavor becomes super concentrated in the rind as parmesan cheese ages, making it tough to slice and eat, but perfect for cooking down to use in recipes like this parmesan broth.
don’t have parmesan rinds?
Because it’s one of THE main ingredients for this recipe, you do need parmesan rinds. Don’t have any on hand? Feel free to buy a block of parmesan and cut the rind off to use for this broth. Store your block of parmesan without the rind in the fridge until you need it!
Parmesan Broth Ingredients
- Parmesan rinds
- Salted butter
- White onion
- White wine
- Fresh thyme
- Fresh parsley
- Sea salt
- Lemon juice
how to store parmesan rinds
Save your parmesan rinds, people! Each time you finish a block of parmesan cheese, freeze the rind in a bag in the freezer to make this parmesan broth later!
We like to store our rinds in one bag in the freezer throughout the year, and then have all the parmesan rinds we’ll ever need on hand at a moment’s notice!
How to Make Parmesan Broth
Preheat & Prep
Heat a large dutch oven over medium/high heat, and add butter.
When the butter is melted, add the onion, shallot, and mushrooms to the dutch oven and let the vegetables sauté for 4-5 minutes or until the white onion starts to brown.
Add the garlic to the dutch oven and sauté for an additional 2-3 minutes.
Deglaze & Bring to a Boil
Deglaze the pan with the white wine. Use a spatula to scrape the browned bits from the bottom of the dutch oven, but do not remove the browned bits. They will provide great flavor to this parmesan broth!
Add the parmesan rinds, fresh thyme, parsley, water, and sea salt to the dutch oven and stir and bring everything to a boil.
Turn the heat to low and let the broth simmer for 4-6 hours (honestly, the longer the better).
When the broth has simmered and is flavorful add the lemon juice and stir.
Place a large bowl or pot in the sink and set a sieve on top of the pot.
Pour the parmesan broth through the sieve so that all the vegetables, herbs, etc. are caught and the broth below is caught by the bowl.
Enjoy or Store for Later
Use the parmesan broth in soup, sauces, or risotto — the options are endless!
Much like store-bought broth, this parmesan broth will keep for 5-7 days when stored in an air-tight container in the fridge.
If you’re not planning to use your parmesan broth within a week, we recommend freezing it! This broth freezes so well, and is fantastic to have on hand whenever you’re looking for a flavorful alternative to store-bought broth.
Parmesan Broth Recipe
- 3 tablespoons salted butter
- 1 large white onion roughly chopped (onion paper and all)
- 2 shallots roughly chopped (shallot peel and all)
- 1.5 cups mushrooms roughly chopped
- 1 whole head garlic smashed
- ½ cup dry white wine
- 3-5 parmesan rinds
- 10 sprigs fresh thyme
- 8 sprigs fresh parsley
- 10 cups water
- 2 teaspoons sea salt
- ¼ cup lemon juice
- Heat a large dutch oven over medium/high heat. Add butter.
- When the butter is melted add the onion, shallot, and mushrooms to the dutch oven and let the vegetables sauté for 4-5 minutes or until the white onion starts to brown.
- Add the garlic to the dutch oven and sauté for an additional 2-3 minutes.
- Deglaze the pan with the white wine. Use a spatula to scrape the browned bits from the bottom of the dutch oven.
- Add the parmesan rinds, fresh thyme, parsley, water, and sea salt to the dutch oven and stir and bring to a boil.
- Turn the heat to low and let the broth simmer for 4-6 hours (the longer the better).
- When the broth has simmered and is flavorful add the lemon juice and stir.
- Place a large bowl or pot in the sink and set a sieve on top of the pot.
- Pour the parmesan broth through the sieve so that all the vegetables, herbs, etc. are caught and the broth below is caught by the bowl.
- Use the parmesan broth in soup, sauces, or risotto.