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No-Stir Brie Risotto with Lemon Butter Asparagus

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Course: Side Dish , Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Warm the broth in a saucepan over medium-low heat until steaming; cover with a lid and keep warm.
  2. Heat 1 tablespoon of butter and olive oil 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. 
  3. Add the wine and cook, stirring occasionally, until the wine is absorbed into the rice, about 3-4 minutes.
  4. Add 2½ cups of warm broth to the risotto and bring it to a boil over high heat, cover, reduce the heat to low, and simmer for 15 minutes.
  5. Once done cooking, add the remaining ½ 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 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. 
  6. While the risotto is cooking, prepare 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.
  7. 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.