Name: Creamy Brie Risotto crowned with Lemon-Butter Asparagus
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 6 cups chicken broth; 1 tablespoon extra virgin olive oil; 2 cups Arborio rice; Kosher salt to taste; 3 tablespoons extra virgin olive oil; 1/4 cup grated parmesan cheese; 8 ounces Brie, rind removed and cubed; 3 tablespoons salted butter; Black pepper to taste; 2 cloves garlic, minced; 2 tablespoons salted butter; 1 clove garlic, minced; 1 teaspoon kosher salt; 1 tablespoon lemon zest; 1 cup dry white wine such as Sauvignon Blanc; 1 bunch asparagus, chopped into 2 inch segments; 3 tablespoons lemon juice; 2 tablespoons fresh thyme leaves

Risotto Dish

My risotto looks too dry, what did I do wrong?

Do I really need to stir the risotto constantly?

Can I use low-fat or non-dairy milk instead of stock?

What is the right texture for a perfectly cooked risotto?

Is it necessary to add cheese and butter at the end?

Ease into the delightful union of creamy brie risotto accompanied by a topping of asparagus sautéed in lemon butter. Filled with refreshing flavors, this dish is a delightful twist to traditional risotto recipes. Experience a meal that elevates pantry staples to an elegant dining experience.

Milk

Gluten Free

Stocks & Broths

milliliter

chicken broth

Oils

extra virgin olive oil

Grains & Rice

gram

arborio rice

Seasonings

Coarse Salt

Cheese

grated parmesan cheese

brie cheese

Butter & Margarine

salted butter

black pepper

Fresh Vegetables

garlic

Fresh Fruit

lemon

Wine

sauvignon blanc white wine

asparagus

Juice

lemon juice

fresh thyme

Dietary Fiber

Carbohydrates

Calcium

Minerals

Magnesium

Phosphorus

Potassium

Selenium

Vitamin K

Vitamins

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Iron

Water

Calories

Protein

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Sodium

Zinc

Beta-carotene

Dietary Folate Equivalents

Calories from Fat

Copper

Manganese

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

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Creamy Brie Risotto crowned with Lemon-Butter Asparagus

Meal

Baking Goods

Pasta, Sauces, Grain

Dairy

Produce

Beverages

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Warm the chicken broth until steaming and set aside.

In a large pot, heat the olive oil and butter over medium-high heat.

Add minced garlic and cook until fragrant.

Stir Arborio rice into the pot, cook until lightly golden and toasted.

Pour in the white wine and kosher salt, let it simmer until the wine is absorbed into the rice.

Stir in 1/2 of warm broth and let it slowly simmer, stirring occasionally, until the broth is absorbed.

Gradually add the rest of the broth, stirring and simmering until each addition is absorbed before adding more.

Once the last batch of broth is absorbed, stir in lemon juice and grated parmesan, stirring until risotto is creamy.

Add brie, stirring until it completely melts into the risotto. Remove from heat once brie is fully incorporated.

Heat olive oil and butter in a separate skillet over medium heat.

Add garlic, lemon zest and thyme and cook until fragrant.

Add chopped asparagus to skillet, season with salt and pepper. Cook until asparagus is tender.

Plate each serving of risotto and top with lemon-butter asparagus. Adjust seasoning with fresh pepper if necessary.

Creamy Brie Risotto crowned with Lemon-Butter Asparagus

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