No-Stir Brie Risotto with Lemon Butter Asparagus
This creamy brie risotto topped with buttery lemon asparagus is prepared with minimal fuss and on the table within an hour. How great is that?
I was very excited when I saw this no-stir brie risotto with lemon butter asparagus recipe on Half Baked Harvest and decided to make it for my family. This is the easiest risotto I’ve ever made and it tasted wonderful! The brie made it rich and the lemon asparagus gave the risotto a nice zing and texture. We all thought it was amazing and I’ll be making it again soon.
No-Stir Brie Risotto with Lemon Butter Asparagus
Ingredients:
- 3 cups vegetable broth **You can also use chicken broth
- 2½ tbsp butter, divided
- 1 tbsp olive oil
- 1 cup arborio rice
- 2 cloves of garlic
- ½ cup dry white wine, such as Pinot Grigio
- 1 tbsp + 2 tsp fresh lemon juice, divided
- 2 tbsp Parmesan cheese, freshly grated, plus more for serving
- 4 oz brie, rind removed & cubed
- Sea salt and freshly cracked pepper, to taste
- ½ bunch of asparagus, woody ends removed, cut into thirds
- Zest from 1 lemon
How to Make No-Stir Brie Risotto with Lemon Butter Asparagus
Warm the broth in a saucepan over medium-low heat until steaming; cover with a lid and keep warm.
Heat the olive oil and 1 tablespoon of butter in a large heavy-bottomed pot over medium-high heat. Add the arborio rice and cook, stirring often, for 3 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the wine and cook, stirring occasionally, until the wine is absorbed into the rice, about 3-4 minutes.
Add 2 1/2 cups of warm broth to the risotto and bring to a boil over high heat, cover, reduce the heat to low, and simmer for 15 minutes.
Once done cooking, add the remaining 1/2 cup of warm broth, the lemon juice, and parmesan cheese, stirring until thickened, about 2-3 minutes. Add the brie chunks, stir, and remove from the heat. Taste and season with sea salt and freshly cracked pepper, to taste.
Side Note: If the risotto thickens up, add additional warm broth to thin it. It will be very creamy and should spread when ladled into a bowl.
While the risotto is cooking, make the asparagus by heating the remaining 1 1/2 tablespoons of butter in a small skillet over medium-high heat. Add the asparagus and cook, stirring often, until crisp-tender, about 3-4 minutes. Add the remaining 2 teaspoons of lemon juice & zest then season with sea salt and freshly cracked pepper, to taste; toss to coat.
Ladle the risotto into a serving bowl or individual bowls then top with the lemon butter asparagus. Serve immediately with fresh parmesan on the side. Enjoy.
Equipment
- Heavy-Bottomed Pot
Ingredients
- 3 cups vegetable broth **You can also use chicken broth
- 2½ tbsp butter, divided
- 1 tbsp olive oil
- 1 cup arborio rice
- 2 cloves of garlic
- ½ cup dry white wine, such as Pinot Grigio
- 1 tbsp + 2 tsp fresh lemon juice, divided
- 2 tbsp Parmesan cheese, freshly grated, plus more for serving
- 4 oz brie, rind removed & cubed
- Sea salt and freshly cracked pepper, to taste
- ½ bunch of asparagus, ends removed & cut into thirds
- Zest from 1 lemon
Instructions
- Warm the broth in a saucepan over medium-low heat until steaming; cover with a lid and keep warm.
- Heat 1 tablespoon of butter and olive oil and in a large heavy-bottomed pot over medium-high heat. Add the arborio rice and cook, stirring often, for 3 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the wine and cook, stirring occasionally, until the wine is absorbed into the rice, about 3-4 minutes.
- Add 2 1/2 cups of warm broth to the risotto and bring to a boil over high heat, cover, reduce the heat to low, and simmer for 15 minutes.
- Once done cooking, add the remaining 1/2 cup of warm broth, the lemon juice, and parmesan cheese, stirring until thickened, about 2-3 minutes. Add the brie chunks, stir, and remove from the heat. Taste and season with sea salt and freshly cracked pepper, to taste. Side Note: If the risotto thickens up on you, add additional warm broth to thin it. It will be very creamy and should spread when ladled into a bowl.
- While the risotto is cooking, make the asparagus by heating the remaining 1 ½ tablespoons of butter in a small skillet over medium-high heat. Add the asparagus and cook, stirring often, until crisp-tender, about 3-4 minutes. Add the remaining 2 teaspoons of lemon juice & zest then season with sea salt and freshly cracked pepper, to taste; toss to coat.
- Ladle the risotto into a serving bowl or individual bowls then top with the lemon butter asparagus. Serve immediately with fresh parmesan on the side. Enjoy.
This looks super creamy, cheesy and GOOD! Love that it doesn’t requires constant stirring…
The rice dishes that are so traditional in Italy are also the kings of Spanish kitchens. Risottos have captivated us in our kitchens and in Italian restaurants. You have embroidered it, you have made a great plate. Wonderful cook. Congratulations.
Regards since “Mi Cocina” (Málaga, España)
Looks very good Pam. For some reason we rarely think of brie in our meals
Any time I see brie, I pretty much HAVE to make the recipe and this is no exception. Wow looks fantastic.
The best way to make risotto. Looks so delicious.