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Lemon Infused Brie Risotto with Thyme Asparagus

Experience the delightful blend of savory brie and zesty lemon in this creamy risotto, perfectly accented by tender thyme-styled asparagus. The best thing about this dish? You'll only need a single pot to cook it all - easy cleanup awaits!
4
1 hr
TOTAL TIME
676
CALORIES
$2.70
PER SERVING
Lemon Infused Brie Risotto with Thyme Asparagus
Directions
9 STEPS
20 min
PREP TIME
40 min
COOK TIME
1 hr
TOTAL TIME
1
In a large pot, heat 3 tablespoons of extra virgin olive oil and 2 tablespoons of salted butter over medium-high heat.
2
Add 2 cloves of minced garlic and cook until fragrant, about 30 seconds. Stir in the arborio rice, cook until lightly golden and toasted, 2-3 minutes.
3
Pour in the Sauvignon Blanc and a teaspoon of kosher salt, continue to cook for 3-4 minutes, or until the wine has absorbed into the rice.
4
Pour in 5 cups of chicken broth and bring the mixture to a boil. Cover the pot, reduce the heat to low, and let it simmer for 15 minutes.
5
After simmering, stir in the remaining cup of chicken broth, lemon juice, and grated parmesan. Simmer again for 3-4 minutes until the mixture has thickened.
6
Add the cubes of Brie and stir until it melts within the mixture. Remove the pot from heat.
7
Heat the remaining tablespoon of olive oil and 3 tablespoons of butter in a skillet over medium heat. Add the last clove of garlic, lemon zest, and finely chopped fresh thyme. Cook until the garlic is fragrant, about a minute.
8
Add the asparagus into the skillet and season with salt and pepper. Cook until the asparagus is tender, about 5 minutes.
9
To serve, ladle the risotto into bowls and top it with the cooked asparagus. Season with a bit of fresh pepper to taste.
Health Info
Macros
60g
CARBS
34g
FAT
25g
PROTEIN
Allowed on these diets
GLUTEN FREE
Contains these allergens
MILK
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?