3cupsvegetable broth**You can also use chicken broth
2½tbspbutter, divided
1tbspolive oil
1cuparborio rice
2cloves of garlic
½cupdry white wine, such as Pinot Grigio
1tbsp + 2 tspfresh lemon juice, divided
2tbspParmesan cheese, freshly grated, plus more for serving
4ozbrie, rind removed & cubed
Sea salt and freshly cracked pepper, to taste
½bunch 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.