halfbakedharvest4.2
No Stir Brie Risotto with Lemon Butter Asparagus
This simple Brie risotto is made in under an hour, requires very little stirring, and is a great way to use pantry staples and fresh springtime asparagus.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●bowl
📝 Preparation Steps
1
1. Warm the broth until steaming. 2. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large pot set over medium-high heat. Add 2 cloves garlic and cook until fragrant, about ⏱️ 30 seconds. Stir in the rice, cook until lightly golden and toasted, ⏱️ 2-3 minutes. Add the wine and 1 teaspoon salt, continue to cook for ⏱️ 3-4 minutes, or until the wine has absorbed into the rice. Stir in 5 cups warm broth and bring to a boil over high heat, cover, reduce the heat to low, and simmer for ⏱️ 15 minutes. 3. Once done cooking, stir in the remaining 1 cup broth, the lemon juice, and parmesan, stirring until thickened, ⏱️ 3-4 minutes. Add the Brie chunks, stir, then remove from the heat. If the risotto thickens up on you, add additional warm broth to thin. It should be creamy, but with just a touch of liquid. Taste, and season with salt. 4. While the risotto cooks, make the asparagus. Heat the remaining 1 tablespoon olive oil and 3 tablespoons butter in a medium skillet over medium heat. Add 1 clove garlic, the lemon zest and thyme, cook until the garlic is fragrant, about ⏱️ 1 minute. Stir in the asparagus, season with salt and pepper, and cook until tender, about ⏱️ 5 minutes. Remove from the heat. 5. To serve, divide the risotto in bowls and spoon the asparagus over top. Season with fresh pepper. Enjoy!
garlic, minced or grated3 clovesBrie, rind removed and cubed8 ounceslemon zest, plus 3 tablespoons lemon juice1 tablespoon
2
Instant Pot
3
1. Set the Instant Pot to sauté. Add 1 tablespoon olive oil, 2 tablespoons butter, 2 cloves garlic, and cook until fragrant, about ⏱️ 30 seconds. Stir in the rice, cook until lightly golden and toasted, ⏱️ 2-3 minutes. Add the wine and 1 teaspoon salt, continue to cook for ⏱️ 3-4 minutes, or until the wine has absorbed into the rice. Turn the instant pot off. Stir in 5 cups warm broth. Cover and cook on high pressure for ⏱️ 5 minutes.2. Once done cooking, use the natural or quick release function. Set the instant pot to sauté. Stir in the remaining 1 cup broth, the lemon juice, and parmesan, stirring until thickened, ⏱️ 3-4 minutes. Add the Brie chunks, stir, then turn the instant pot off. If the risotto thickens up on you, add additional warm broth to thin. It should be creamy, but with just a touch of liquid. 3. Finish as directed above.
garlic, minced or grated3 clovesBrie, rind removed and cubed8 ounces
Nutrition Facts
calories
534 kcal
serving Size
1 serving
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