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Creamy Brie Risotto crowned with Lemon-Butter Asparagus

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.
3
1 hr 5 min
TOTAL TIME
675
CALORIES
$2.68
PER SERVING
Creamy Brie Risotto crowned with Lemon-Butter Asparagus
Ingredients
RISOTTO
6 SERVINGS
Arborio Rice
2 cups arborio rice
Chicken Broth
6 cups chicken broth
Extra Virgin Olive Oil
3 tbsp extra virgin olive oil
Grated Parmesan Cheese
1/4 cup grated parmesan cheese
Brie
8 oz brie
rind removed and cubed
Garlic
2 cloves garlic
minced
Salted Butter
2 tbsp salted butter
Dry White Wine
1 cup dry white wine
Kosher Salt
1 tsp kosher salt
Lemon Juice
3 tbsp lemon juice
ASPARAGUS
Kosher Salt
kosher salt
to taste
Salted Butter
3 tbsp salted butter
Fresh Thyme Leaves
2 tbsp fresh thyme leaves
Black Pepper
black pepper
to taste
Garlic
1 clove garlic
minced
Lemon Zest
1 tbsp lemon zest
Asparagus
1 bunch asparagus
chopped into 2 inch segments
Extra Virgin Olive Oil
1 tbsp extra virgin olive oil
Directions
RISOTTO
20 min
PREP TIME
45 min
COOK TIME
1 hr 5 min
TOTAL TIME
1
Warm the chicken broth until steaming and set aside.
2
In a large pot, heat the olive oil and butter over medium-high heat.
3
Add minced garlic and cook until fragrant.
4
Stir Arborio rice into the pot, cook until lightly golden and toasted.
5
Pour in the white wine and kosher salt, let it simmer until the wine is absorbed into the rice.
6
Stir in 1/2 of warm broth and let it slowly simmer, stirring occasionally, until the broth is absorbed.
7
Gradually add the rest of the broth, stirring and simmering until each addition is absorbed before adding more.
8
Once the last batch of broth is absorbed, stir in lemon juice and grated parmesan, stirring until risotto is creamy.
9
Add brie, stirring until it completely melts into the risotto. Remove from heat once brie is fully incorporated.
ASPARAGUS
10
Heat olive oil and butter in a separate skillet over medium heat.
11
Add garlic, lemon zest and thyme and cook until fragrant.
12
Add chopped asparagus to skillet, season with salt and pepper. Cook until asparagus is tender.
ASSEMBLING
13
Plate each serving of risotto and top with lemon-butter asparagus. Adjust seasoning with fresh pepper if necessary.
Health Info
Macros
59g
CARBS
34g
FAT
25g
PROTEIN
Allowed on these diets
GLUTEN FREE
Contains these allergens
MILK
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Frequently Asked Questions
My risotto looks too dry, what did I do wrong?
Why is my risotto too gummy?
Do I really need to stir the risotto constantly?
Can I just leave my risotto to cook?
When should I add vegetables or protein?
Can I use any type of rice for risotto?
Can I add all the stock at once?
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?