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Sharing a quick and easy no stir Brie Risotto with Lemon Butter Asparagus. This simple Brie risotto is made in under an hour, requires very little stirring, and is a great way to use pantry staples and fresh springtime asparagus. It’s creamy, garlicky, swirled with melty Brie cheese, and finished with lemon butter asparagus and fresh herbs. Perfect cozy, early spring dinner or easy side, any night of the week. Everyone in the house will enjoy this dish. Added bonus? This risotto can easily be made in the Instant Pot as well!
Times are weird and a little scary right now, but thankfully we have cooking and baking to keep us sane. I made this risotto before things really got crazy last week and we settled into “hibernate” mode. But this dish is perfect for our current times. Not only does this recipe require a base of pantry staples, but it’s easy to create and incorporates spring asparagus. It’s cozy meets light and springy!
But most importantly? This is DELICIOUS and the perfect Monday night recipe. As crazy as this might sound, this is my first official risotto recipe I’ve ever shared here on HBH. It’s hard to believe, I know, but for the longest time, I steered away from sharing a risotto recipe. Personally, I don’t have any interest in standing at the stove for an hour stirring, you know? It’s just not my thing.
But then, I thought about it and I figured I’d challenge myself to come up with a better way to make risotto. A version that was still creamy, but required less stirring or even no stirring. That’s when this risotto recipe was developed. Did it take a few trial runs? Yes, of course.
Was it worth it? YES. So worth it.
Here are the details.
This recipe comes together using only two pans, one for the risotto and one for the asparagus. Start with the risotto, it’s simple and easy and very straight forward. Cook a little garlic together with a touch of butter and a bit of olive oil. Add the rice, let that get a little toasted, then sir in some dry white wine. If you don’t like to cook with wine, use an equal amount of apple cider or juice. Once the wine has cooked into the rice, add chicken or vegetable broth and be sure to season everything with salt.
Now, cover the pot and let the rice cook for about fifteen minutes. No stirring, just let the rice cook. Yes, promise it’s going to work.
Once the risotto has cooked, remove the lid and add one additional cup of broth, plenty of lemon juice, and a sprinkling of parmesan cheese. This step is KEY. Once you add the broth, you stir, but only a few minutes until most of the broth has absorbed into the risotto making it creamy. Stirring at the end of cooking allows the rice to get creamy and is a quarter of the work.
As you’re stirring, smells of garlic and parmesan will quickly hit your nose.
It’s wonderful…but you’re not done just yet. It’s going to get better. Add the brie, stirring until melted. Remove from the heat and serve topped with that buttery, lemony asparagus. And please, eat immediately. This is meant to be on the brothy side, meaning there should still be broth around the risotto. The risotto will soak up the broth as it sits so enjoy it right away. It will be…
Oh. So. Good.
For the Instant Pot variation, simply cook on high pressure for five minutes, then follow all of the above steps, but using the sauté setting. It’s easier than you could ever imagine.
Let’s talk about the asparagus.
As the risotto is cooking, make the asparagus. Simply cook together a little butter, garlic, lemon, and fresh asparagus until caramelized. Add plenty of fresh thyme, salt, and black pepper.
It’s simple, yet bright and flavorful at the same time. The perfect spring topping for a creamy Brie risotto.
Want to switch things up?
The number of ways you can top and serve this risotto are endless. In the spring, I recommend asparagus, artichokes, or peas. In the summer, try burst cherry tomatoes, zucchini, or sautéed corn. Come fall, swap the asparagus for heartier mushrooms or roasted butternut squash. And in the winter, add an herby lemony olive dressing along with roasted broccoli.
If you’d like to make this a little heartier, try adding a fried or soft boiled egg.
Alternately, if you’d like to serve this as a side, that works great too. I’d recommend my favorite herby roasted chicken, this colorful sheet pan salmon, a simple roasted chicken, or even a grilled steak. Any of these would be delicious paired when with this.
Lastly, if you somehow don’t enjoy Brie cheese (then we can’t be friends…just kidding…but who doesn’t enjoy Brie?), you can use additional parmesan or your favorite melty cheese.
Alright. And I think that is all I got for you guys today.
It certainly doesn’t feel like your average Monday, so I’m hoping this no stir Brie Risotto brings you some much-needed joy. And if you’re not going into work and your kids are out of school, let’s just take this very strange time and spend it in the kitchen. Sound good?
Cool. Great. Happy Monday night cooking guys!!
If you make this no stir brie risotto with lemon butter asparagus, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
No Stir Brie Risotto with Lemon Butter Asparagus
Servings: 6
Calories Per Serving: 534 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 cups chicken or vegetable broth plus additional as needed
- 3 tablespoons extra virgin olive oil
- 5 tablespoons salted butter
- 3 cloves garlic, minced or grated
- 2 cups Japanese sushi rice or arborio rice
- 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- kosher salt
- 1 tablespoon lemon zest, plus 3 tablespoons lemon juice
- 1/4 cup grated parmesan cheese
- 8 ounces Brie, rind removed and cubed
- 1 bunch asparagus, chopped
- 2 tablespoons fresh thyme leaves
- black pepper
Instructions
- 1. Warm the broth until steaming. 2. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large pot set over medium-high heat. Add 2 cloves garlic and cook until fragrant, about 30 seconds. Stir in the rice, cook until lightly golden and toasted, 2-3 minutes. Add the wine and 1 teaspoon salt, continue to cook for 3-4 minutes, or until the wine has absorbed into the rice. Stir in 5 cups warm broth and bring to a boil over high heat, cover, reduce the heat to low, and simmer for 15 minutes. 3. Once done cooking, stir in the remaining 1 cup broth, the lemon juice, and parmesan, stirring until thickened, 3-4 minutes. Add the Brie chunks, stir, then remove from the heat. If the risotto thickens up on you, add additional warm broth to thin. It should be creamy, but with just a touch of liquid. Taste, and season with salt. 4. While the risotto cooks, make the asparagus. Heat the remaining 1 tablespoon olive oil and 3 tablespoons butter in a medium skillet over medium heat. Add 1 clove garlic, the lemon zest and thyme, cook until the garlic is fragrant, about 1 minute. Stir in the asparagus, season with salt and pepper, and cook until tender, about 5 minutes. Remove from the heat. 5. To serve, divide the risotto in bowls and spoon the asparagus over top. Season with fresh pepper. Enjoy!
Instant Pot
- 1. Set the Instant Pot to sauté. Add 1 tablespoon olive oil, 2 tablespoons butter, 2 cloves garlic, and cook until fragrant, about 30 seconds. Stir in the rice, cook until lightly golden and toasted, 2-3 minutes. Add the wine and 1 teaspoon salt, continue to cook for 3-4 minutes, or until the wine has absorbed into the rice. Turn the instant pot off. Stir in 5 cups warm broth. Cover and cook on high pressure for 5 minutes.2. Once done cooking, use the natural or quick release function. Set the instant pot to sauté. Stir in the remaining 1 cup broth, the lemon juice, and parmesan, stirring until thickened, 3-4 minutes. Add the Brie chunks, stir, then turn the instant pot off. If the risotto thickens up on you, add additional warm broth to thin. It should be creamy, but with just a touch of liquid. 3. Finish as directed above.
This post was originally published on March 16, 2020
It was fabulous! My third time using my Instant Pot and what a game changer! The flavors were perfect and because I’m feeding a pair of teenage boys, I added peas from the freezer to go along with the asparagus – next time maybe chicken to stretch it…will definitely put it into my rotation. It got thumbs up from everyone at the table!
That is so great! Thank you so much for trying this Ginger! xTieghan
Re-read the directions and yes, I peeled the rind off…. it was so good, I was eating out of the pan – used instant pot and bless you for those directions… will make again and again and again!
Thank you lady!
I am so glad this turned out so well for you! Thank you so much for trying this! xTieghan
Made this last night and it was amazing. I loved the added lemon zest in the asparagus. I topped with some simple grilled salmon. Wonderful presentation! Actually any other protein would work if you desired a complete meal. Thank you for not making me a slave to my risotto!
I am so glad this turned out so well for you Linda! Thank you so much for trying it! xTieghan
I made this last night for me and my boyfriend and we really enjoyed it. It didn’t require a long cooking time which is always nice and we loved the asparagus and the taste of brie!
Thank you so much Berglind! I am so glad this turned out so well for you! xTieghan
Divine! Fantastic dish for cold, rainy day, especially while we stay at home and social distance. I carmelized shitake mushrooms before sauteing the asparagus. Thank you for another inspiring meal!
Thank you Ann! I am so glad this turned out so well for you! xTieghan
Excellent. Super happy with this recipe. Used the instapot and was a little suspect of using the last cup of liquid but it did absorb and was the perfect consistency. Might cook for 3 or 4 minutes next time vs 5.
The brie was just the right undertone. Served it with whole blistered asparagus and garlic sauteed shrimp on top of it all. Really really good.
Thank you!!
Hi Lynne! I am really glad this turned out so well for you! Thank you so much! xTieghan
This was delicious!!! Every bite tasted like Spring!
Thank you so much Katie! xTieghan
The brie was a brilliant addition. I love risotto and always stick with the traditional cheeses, but I had brie on hand and had to try this recipe. It will definitely be a repeat.
I am so happy to hear that! Thank you for trying this Elise! xTieghan
Yummy, the perfect end to the first week of work from home. Such a lovely recipe. We used the instant pot, next time i’ll Wait a little longer to start the asparagus.
Well done, as usual Tieghan
Thank you so much Jacque-Lynn! I am so glad this turned out so well for you! xTieghan
this was UNBELIEVABLE. I’m not usually a cook, but quarantine life has me trying new things. I died and went to heaven at least five times while eating this. Never thought I’d be able to successfully pull it off, but the end result was so rich, creamy, lemony, savory, and amazing. Thank you so much for such a delicious risotto and an easy to follow recipe!
I love that you are trying new things! Also, so glad you loved this recipe! Thank you so much Emilee! xTieghan
ONG! people are not actually rating the recipe…. The risoto is really good and the asparagus is wonderful. LOVE IT!
Thank you so much Eileen! I am so glad you enjoyed this! xTieghan
Made this tonight in the instant pot. Instead of asparagus, I steamed green beans and made a lemon-garlic roasted turkey breast filet to accompany the risotto. I was a bit concerned that it had too much liquid when I was finished cooking it, but I let it sit a bit after turning it off once it was done. Turned out perfect and tasted great!
That is so amazing to hear! I am so glad this turned out so well for you! Thank you Karen! xTieghan
Mmm can’t wait to try this! The grocery stores have been crazy and I happen to have everything on hand for this. Was trying to find a new recipe to use up the rest of our asparagus.
Perfect! I hope you love this recipe Charlotte! xTieghan
This had exceptional potential, and I’m leaving a 4 star review as I recognize how good it could be, but you have to fix the line item on the recipe. I adjusted the recipe for 4 servings, and the lemon juice remained 3 tablespoons. So every other item, including the lemon zest was reduced, except the lemon juice. So, yeah, it was just a wee bit too lemony for enjoyment, but if it only had 2 tablespoons of lemon juice…
Hi William! Please let me know if there are any questions I can help you with! xTieghan
Can I be a lazy slug and not remove the rind on the brie or is that just wrong…..WRONG, WRONG?
I have the ingredients on the shelf in the frig ready to go and can’t wait to eat on this goodie!
Haha! Please, leave that rind on!! Personally I do it all the time. 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan