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!
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.