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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Another awesome recipe! I cook almost exclusively HBH and you never disappoint. This was easy, comforting, creamy and delicious! We at it with salmon and had the leftovers with grilled chicken. YUM!
That is so amazing to hear! Thank you so much for trying this Emily! xTieghan
Any suggestions if we don’t have Brie?
You can use whatever cheese you have on hand or love. I just recommend something melty. Parmesan, fontina, and mozzarella would all be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Ok, I made this tonight but used Jasmine Rice since this is what I had. It turned out amazing, but every dish I have made from HBH turn out amazing! Thank you !
Thank you! I am so glad you enjoyed! xTieghan
I do not comment on a recipe until I have actually made it, so I do not have a comment on the recipe, but EVERY recipe I have made has been delicious, and this looks and reads like another delicious recipe! My comments go to the commenters. Ladies, seriously? Yes rice is a carb, we all know that. With all that is going on in the world and in this little community called HALF BAKED HARVEST, please leave any and all negative comments out. We all have enough on our plates and Tieghan is no different. Thank you Tieghan for another recipe, my best to you and your family during these crazy times!!!
Hi Cindy! Thank you for leaving this comment and such kind words! I hope you enjoy this if you get a chance to try it! xTieghan
another winning recipe, thank you! Brie is perfect with this, love it
I am so glad you enjoyed this! Thank you Sabrina! xTieghan
this sounds and LOOKS amazing i have to say!! yumm
stay safe!!
https://dorky-and-weird.blogspot.com/
Beijinhos Jessy
Thank you so much Jessica! I am so glad you are loving this recipe so much! xTieghan
Oh my, Tieghan, up to this recipe, I’ve been doing pretty well on the regrets aspect of having Crohn’s. But this one has stopped me in my food tracks. There’s no way I can begin to modify it for my gluten, dairy, citrus, and fiber free diet. So, I’m just here to compliment you on this particularly tempting dish. It looks incredible. Cheers, Ardith
Hi Ardith! I am glad this looks good to you at least! Thank you! xTieghan
If you had omitted the risotto, this would be asparagus. 😉 Which it isn’t. It’s a risotto. It gets five stars from me, because it’s good.
Love, a low-carb person who still thinks this is awesome. 😀
Haha thank you so much Aline! I am so glad you like this one and I hope you try it! xTieghan
I am so excited to try this! Funny enough, I’ve been searching for a “quick” risotto recipe to serve at Easter. Thank you, Teighan! This looks scrumptious. (Leaving a 5-star review to balance out the person that left 1 without trying it.)
Aw thank you so much Jordan! I hope this recipe turns out amazing for you for Easter! Please let me know if you have any questions! xTieghan
Love your blog and recipes and make them frequently. Wondering if you have any ideas/recipes for cooking delicious meals using basic pantry staples and frozen/canned fruits and vegetables? Would be great to have some ideas of what to cook during this time of social distancing/quarantine. Thanks!
Hi Meghan! I shared a bunch of recipes for that on my Instagram highlight section! I will be posting more as I go! xTieghan
Can I use israeli couscous instead of arborio rice?
Hi Sharon! I think that could work, but you will need to adjust the cooking time and possible the amount of liquid as well. Please let me know if you have any other questions and how the couscous turns out. I hope you love this recipe! Thank you!! xTieghan
hello! this looks delishous! can you please do some recipes with semolina/farina? semolina porridge is the staple dish in our family 🙂 also, I love (I ADORE) millet porridge, this is also a dish that I constantly cook! I would also like to see recipes with barley groats! Thank you for you blog, you are amazing! <3
Hi Christina! I will look into it! Thank you for the suggestion! xTieghan
Could we replace the rice with quinoa and Brie with milk?
Hi Laura! I think quinoa could work, but reduce the cooking time by 10-15 minutes. I would not use milk and instead use another cheese if you don’t enjoy brie. Milk will just make the risotto bland and watery. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This would be a delectable and healthy recipe if you would have omitted the risotto which is a carbohydrate filled grain.
Hi Deborah! What is wrong with carbohydrates? I am sorry, but I am not seeing why this would not be a healthy option. Please let me know! xTieghan
this is risotto done right, super creamy ande oozy, not runny and drowned in stick as I usually see it
Thank you so much Ruth! xTieghan