No Stir Brie Risotto with Lemon Butter Asparagus

Name: No Stir Brie Risotto with Lemon Butter Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 6 cups chicken or vegetable broth (plus additional as needed); 3 tablespoons extra virgin olive oil; 5 tablespoons salted butter; 3 cloves garlic, minced or grated; 2 cups Japanese sushi rice or arborio rice; 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc; kosher salt; 1 tablespoon lemon zest, plus 3 tablespoons lemon juice; 1/4 cup grated parmesan cheese; 8 ounces Brie, rind removed and cubed; 1 bunch asparagus, chopped; 2 tablespoons fresh thyme leaves; black pepper

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.

⏱️ 45 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

No Stir Brie Risotto with Lemon Butter Asparagus

Foto: Half Baked Harvest

Ingredients

6 servings

6 cups chicken or vegetable broth (plus additional as needed)
3 tablespoons extra virgin olive oil
5 tablespoons salted butter
3 cloves garlic, minced or grated
2 cups Japanese sushi rice or arborio rice
1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
kosher salt
1 tablespoon lemon zest, plus 3 tablespoons lemon juice
1/4 cup grated parmesan cheese
8 ounces Brie, rind removed and cubed
1 bunch asparagus, chopped
2 tablespoons fresh thyme leaves
black pepper

Steps

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!
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.