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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
Ingredients
14 INGREDIENTS
6 SERVINGS
5 tbsp salted butter
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
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?
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