Why Make This Recipe
No Stir Brie Risotto with Lemon Butter Asparagus is a delightful dish that brings comfort and elegance to your dinner table without much fuss. This creamy risotto is enriched with the luxurious taste of Brie cheese and the bright flavors of lemon and fresh asparagus. It’s perfect for anyone looking to impress guests or simply enjoy a cozy meal. Plus, the no-stir method simplifies the cooking process, making it accessible for home cooks of all skill levels.
How to Make No Stir Brie Risotto with Lemon Butter Asparagus
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
- 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
Directions
- Start by warming the broth until it is steaming.
- In a large pot over medium-high heat, combine 2 tablespoons of olive oil and 2 tablespoons of butter. Add 2 cloves of garlic and cook for about 30 seconds until fragrant. Add the rice and cook until it turns lightly golden for 2-3 minutes. Pour in the wine and 1 teaspoon of salt; cook for another 3-4 minutes until the wine absorbs into the rice.
- Stir in 5 cups of warm broth and bring it to a boil over high heat. Once boiling, cover, reduce the heat to low, and let it simmer for 15 minutes.
- After cooking, stir in the remaining 1 cup of broth, lemon juice, and parmesan. Mix until thickened, about 3-4 minutes. Add the Brie chunks and stir until melted, then remove from the heat. If the risotto gets too thick, add more warm broth to achieve a creamy texture. Taste and season with salt as needed.
- While the risotto cooks, prepare the asparagus. In a medium skillet over medium heat, heat the remaining 1 tablespoon of olive oil and 3 tablespoons of butter. Add 1 clove of garlic, lemon zest, and thyme, cooking for about 1 minute until fragrant. Stir in the asparagus, season with salt and pepper, and cook until tender, around 5 minutes. Remove from heat.
- To serve, portion the risotto into bowls and top with the asparagus. Finish with a sprinkle of fresh pepper. Enjoy!
How to Serve No Stir Brie Risotto with Lemon Butter Asparagus
This dish is best served warm, placed in shallow bowls or plates to showcase the luscious risotto and vibrant asparagus. Pair it with a glass of the same white wine used in cooking for a beautiful complement to your meal. It makes for an outstanding main dish, but you could also serve it as a side alongside grilled chicken or fish for a more substantial meal.
How to Store No Stir Brie Risotto with Lemon Butter Asparagus
If you have leftovers, allow the risotto to cool to room temperature before transferring it to an airtight container. Store it in the fridge for up to 3 days. To reheat, add a bit of extra broth or water while warming it on the stove or in the microwave, stirring occasionally, to restore its creamy texture.
Tips to Make No Stir Brie Risotto with Lemon Butter Asparagus
- Make sure to use warm broth when adding to the risotto for the best results.
- Don’t skip the step of toasting the rice; it adds flavor and depth to your dish.
- Adjust the amount of lemon juice and zest according to your taste preference.
- Freshly grated Parmesan will give the best flavor compared to pre-grated versions.
Variation
You may customize this risotto by adding other vegetables such as peas or mushrooms. For a protein boost, consider stirring in some cooked chicken or shrimp just before serving. For a vegetarian option, substitute the chicken broth with vegetable broth as noted in the ingredients.
FAQs
Q: Can I use regular rice instead of sushi or arborio rice?
A: It’s best to use sushi or arborio rice as they have a high starch content, which creates a creamy texture in the risotto. Regular rice will not provide the same results.
Q: What can I substitute if I don’t have white wine?
A: If you prefer not to use wine, you can substitute with additional broth or a mixture of broth and a tablespoon of vinegar for acidity.
Q: Is it possible to make this in advance?
A: While risotto is best enjoyed fresh, you can prepare the ingredients in advance and combine them on the day of serving for a quick meal. Leftovers can be stored in the fridge and reheated properly.
No Stir Brie Risotto with Lemon Butter Asparagus
Ingredients
For the Risotto
- 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
- 1 teaspoon Kosher salt
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1/4 cup grated parmesan cheese
- 8 ounces Brie, rind removed and cubed
For the Asparagus
- 1 bunch asparagus, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 clove garlic
- Black pepper To taste
- Salt To taste
Instructions
Preparation
- Start by warming the broth until it is steaming.
- In a large pot over medium-high heat, combine 2 tablespoons of olive oil and 2 tablespoons of butter. Add 2 cloves of garlic and cook for about 30 seconds until fragrant.
- Add the rice and cook until it turns lightly golden for 2-3 minutes.
- Pour in the wine and 1 teaspoon of salt; cook for another 3-4 minutes until the wine absorbs into the rice.
- Stir in 5 cups of warm broth and bring it to a boil over high heat. Once boiling, cover, reduce the heat to low, and let it simmer for 15 minutes.
- After cooking, stir in the remaining 1 cup of broth, lemon juice, and parmesan. Mix until thickened, about 3-4 minutes.
- Add the Brie chunks and stir until melted, then remove from the heat. If the risotto gets too thick, add more warm broth to achieve a creamy texture.
Cooking Asparagus
- While the risotto cooks, prepare the asparagus. In a medium skillet over medium heat, heat the remaining 1 tablespoon of olive oil and 3 tablespoons of butter.
- Add 1 clove of garlic, lemon zest, and thyme, cooking for about 1 minute until fragrant.
- Stir in the asparagus, season with salt and pepper, and cook until tender, around 5 minutes. Remove from heat.
Serving
- To serve, portion the risotto into bowls and top with the asparagus. Finish with a sprinkle of fresh pepper.
- Enjoy!