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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!

overhead photo of No Stir Brie Risotto with Lemon Butter Asparagus and spoon placed in the bowl with risotto

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.

prep photo of raw Asparagus

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.

overhead photo of Lemon Butter Asparagus in skillet

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.

overhead photo of No Stir Brie Risotto in pot before adding asparagus

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.

overhead close up photo of No Stir Brie Risotto with Lemon Butter Asparagus and spoon in risotto bowl

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!!

overhead photo of No Stir Brie Risotto with Lemon Butter Asparagus with spoon in bowl

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

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 473 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

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.

overhead horizontal photo of No Stir Brie Risotto with Lemon Butter Asparagus

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Comments

  1. 5 stars
    I make this at least once per month and have made it for 6 different friends and they all love it too. It’s been added the the family favs recipe book x

    1. Hey Lianne,
      Happy Sunday!! I am thrilled this recipe was enjoyed. Thanks so much for giving it a go! xxTieghan

  2. 5 stars
    Wow that was tasty! So much flavor without a ton of ingredients. And I was surprised at how quick the whole process was. I will definitely be making this again sometime.

    1. Hey Christian,
      Happy Monday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed!! xTieghan

  3. 5 stars
    This was really good. I was a little apprehensive because I’m not a huge asparagus fan (and I wish I would have cut more off of the bottoms..a few crunchy/fibrous pieces but that was my fault). It was creamy, super flavorful and savory. Our kids ages 4-12 ate it pretty well and my husband and I both loved it. Thank you!

    1. Hey Elizabeth,
      Happy Friday! I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan

  4. 5 stars
    I am obsessed with this recipe! I made it for a special occasion months ago thinking it would be a lot of work (which it totally isn’t) but there was HUGE payoff in flavour! Double win- easy to execute and delicious! My favourite risotto recipe to date!

  5. 5 stars
    Soooo good. I made half the recipe for two and we almost finished it all. The flavors were perfect, just enough lemon and the brie makes it so creamy. Although I have an Instant pot I did the stove top method because it really didn’t save much cooking time. So glad I heard your podcast with Arlene Dickinson or I might never have found HBH. Next on my list, the Pineapple Shrimp Tacos.

    1. Hey Sharron,
      Happy Sunday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

  6. 5 stars
    Wow! One of the best meals I’ve ever made. Topped it with scallops that were cooked in the same pan as the asparagus for extra flavor. Thanks!

  7. 5 stars
    I made this tonight and it was so great!! My last attempt at risotto turned out bland so I was unsure what to do with the rest of my rice… but this one sounded great enough to risk it and I’m so glad I did! My roommates loved the lemony smell so they came to investigate! Loved this one!

  8. 5 stars
    This recipe is great. My favorite part was the asparagus. I really loved the lemon zest it made it so bright!

  9. 5 stars
    Mmm delicious and quite possibly the easiest and best risotto recipe I’ve tried! I halved the proportions ’cause there’s only two of us and I used 4 oz. mascarpone because i didn’t have Brie cheese on hand. Wonderful. I can imagine this, like you said, with other spring vegetables but also fall vegetables like roasted butternut squash! Thank you!!

    1. Hey Cindy,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan

  10. 5 stars
    Tieghan, once again this dish looked good and tasted delicious! I made it this evening as my husband and I both love a creamy, cheesy risotto and this didn’t disappoint. The addition of asparagus was the “green” that we needed. Like I always do, the first time making a recipe I pretty much follow it exactly as written. It was a hit! Thank you again, stay well🤗.

    1. Hey Karen,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan

  11. 5 stars
    I made this tonight for the first time and it turned out perfect! Such a delicious recipe— thank you!!!

  12. You said it…. Oh. So. Good. I was blown away by the flavors of this dish! Had I not made it, I would have thought it came from a high end restaurant. Thanks for sharing your talents and recipes, you have totally elevated our meals😋

    1. Hey Erica,
      Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! xTieghan

  13. 5 stars
    wonderful! A lovely hearty spring meal. While it’s full of cheese and butter, it doesn’t feel heavy. It tastes amazing! I added a little extra lemon juice in the individual bowls to make it a little brighter. 10/10 Tieghan does it again

    1. Hey Molly,
      Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! xTieghan

  14. This recipe was SO GOOD! My whole family loved it, even my fairly picky kids. I told them it was like mac & cheese but with rice and they went for it 😂
    It was even delicious as leftovers! I love risotto but hate all the stirring. This was perfect!

    1. Hey Lisa,
      Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! xTieghan

  15. This looks amazing I can’t wait to make it. I have 2 questions:
    1. What brand of Arborio rice do you use? I tend to mess up all rice recipes so maybe if I use the same brand I won’t have cooking issues.
    2, is the Brie room temp when you add it or cold?

    1. Hey Courtney,
      I get my Arborio rice from Whole Foods, yes it would be best for the Brie to be room temp. I hope you love this recipe, please let me know if you have any other questions! xTieghan

  16. 5 stars
    Made this for Easter dinner 2021, although I made a few subs. Asparagus does not agree with me so I used peas (frozen but thawed). And instead of Brie and parm, I used swiss and parm because it’s what I had on hand. I also used a small bottle of champagne instead of white wine because again it is what I had on hand. It was fabulous and I served with fish. Oh and I crumbled a little turkey bacon on top of the risotto. Everyone went back for seconds. Thank you!

    1. Hey Christy,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  17. 5 stars
    This was SO good and so very easy. I swapped out the white wine and used an orange wine; added a more aromatic and savory note to it. Will make this again and again.

    1. Hey Linsey,
      I really appreciate you giving this recipe a try, I am so glad it was enjoyed.🌷 xTieghan

  18. Perfect timing on this. I have a friend visiting this weekend and plan on making crab cakes and needed a side dish – HBH to the rescue! Adding your no knead sourdough bread and voila! dinner is served. Your recipes are perfection.

  19. 5 stars
    I made this recipe yesterday evening, and both me and my boyfriend liked it so much, that we decided we will make it as primo piatto (first course, we live in Italy) for Easter when our friend comes for lunch (here, food and eating is quite a big deal XD)! It’s so great the combination of tastes of cheesy risotto and asparagi, and the best thing is we have leftovers for today’s lunch too!
    We followed the recipe exactly like it’s written, only I prefer to add water for rice little by little, to be sure, and we don’t mince garlic, just add it smashed. It’s a perfect spring food!

    1. Hey Rukeya,
      You can use veggie or chicken broth in place of the wine. I hope you enjoy the recipe! xTieghan

  20. Registered Dietitian here. This is on my HBH list to make, now that we’ve been vaccinated and I can entertain again. Needed to respond to some of the comment misinformation. Carbohydrates are not bad. Good source of energy and B vitamins, Flour is now our main source of folic acid. Too many carbs….too much of anything can be a problem.
    In this recipe, for those who commented, rice is gluten free, as are all of the other ingredients. If you have a lactose intolerance, skip the brie, but parmesan, as a hard cheese, is rarely a problem. Fiber issue? Green beans are lower in fiber then most veggies. Use them instead of asparagus. And lemon peel is fine if you need to avoid citrus juice. But honestly, I don’t know why anyone on any diet would have to avoid the 2 tsp of lemon juice you’d get in a serving.
    I love your recipes. Discovered blog during isolation, and you have inspired me and kept me entertained, and my husband well fed.
    Thank you.

  21. 5 stars
    Just made this and it was delishes!
    Had every intention of taking a picture and post it online with a # i have been cooking from your site for years and always forget to take a picture and this time too we finished our plates before i thought of it.🤷🏻‍♀️
    Definityly making this recipe again.

  22. 5 stars
    Another winner from your website – thank you! I added some Alaskan spot prawns to the risotto and it was a huge hit. Thank you!

  23. Hi Teighan,

    Would love to make this for dinner tonight, but was wondering if there are any steps I can make ahead earlier in the day? I will be attempting the Instantpot version.

    Thank you!

    1. Hey Dee,
      There really isn’t much to prep in advance, I would follow the recipe as is:) I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

    1. Hey Sara,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  24. I’m so excited to try this tonight, will use feta since this is in my fridge. I would think if one would not want to eat Risotto you would just avoid the Risotto recipe:)

  25. I am planning to make this dish for the family and they don’t like brie cheese – is there a different cheese you would recommend that would also taste good? Thank you!

    1. Hey Vidisha,
      Any other soft cheese that your family enjoys will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  26. 5 stars
    I really like this!! Until now, I’ve always cooked rice very soft and never really liked risotto in restaurants because of it being al dente but I followed this recipe to a T and I love it! The rice is al dente but it has this nutty quality that I love! Thank you for the delicious recipe!

  27. 5 stars
    This risotto is SO GOOD! You have converted me, I was always one to pass on a risotto in favor of a meat or pasta dish, but this recipe hits all the right notes and is so satisfying you don’t want to eat anything else. I made it with crispy mushrooms and I really recommend it, I am even going to serve it at a dinner party this week because I loved it so much!

  28. 5 stars
    DELICIOUS!! Eating it right now and it’s so so GOOD! Another hit by Half Baked Harvest. Thank you for all your wonderful recipes!! 🖤

  29. Oh. My. Gosh. I’m in love! I picked this recipe for this week’s dinner line up without knowing my husband hates brie. We were out of rice and white wine, so we went with couscous and more broth. My hubby got seconds, thirds, and then finished off my plate! This was absolutely a winner.

  30. 4 stars
    Glad I tried it, but the flavors aren’t for me! The dish came out great – and I do have to say that the no-stir method of making risotto made the creamiest, best-consistency risotto I’d ever made. But I think the combination of brie with lemon just wasn’t my favorite. Tangy cheese with tangy lemon was just too much tang.

    My advice to others making this would be to definitely make twice the amount of asparagus listed in the recipe!

    1. Hi! I am really glad the risotto turned out so well for you! Thank you for trying this one. I hope some other recipes of mine are more to your liking! xTieghan

  31. 5 stars
    Love this recipe! It has become a weeknight staple in our house. Super easy and so creamy & comforting. Thanks for another fantastic recipe! Keep the instant pot recipes coming 🙂

  32. 5 stars
    This risotto was delicious. It was very cheesy and easy to make. We didn’t end up adding the cup of broth at the end because it was a little soupier than we wanted. Would definitely recommend and make again.

  33. I’ve made this twice and I love it so much. So glad to see that you offered sushi rice as an option for making risotto. I used to use sushi rice for risotto all the time. Can hardly tell the difference between it and short grain Italian rice like Arborio and Canaroli. I garnished with red pepper flakes and basil. So yum! I love your unique usages for Brie cheese. I would never have thought to add it to a risotto but it works quite well!

  34. 5 stars
    SO tasty, so easy. Definitely added to the roster for winter. Nothing like cheese and risotto to warm your soul!

  35. 5 stars
    This was absolutely heavenly!! I paired it with seared scallops for a quarantine birthday dinner 🙂 With my leftovers I turned it into carbonara which I HIGHLY recommend. Thank you T, obsessed with all your recipes so far!

    1. Thank you so much Devin! That is so amazing to hear! I hope you continue to enjoy my recipes and HAPPY BIRTHDAY! xTieghan

  36. 5 stars
    Not only was this delicious, but it was quick and easy! The lemon juice balances out the brie perfectly so that it’s not a rich dish. If you are looking to go carb free, don’t read risotto recipes and rate them poorly when you haven’t made them. I often don’t read reviews unless there is a tab that says, “I made this”, however, since hbh doesn’t have that tab, I read a few reviews…people, please don’t review a recipe if you haven’t made it. This was a lovely dinner.

  37. 5 stars
    Thank you for yet another AMAZING recipe!! I made this tonight for company and it received rave reviews!! If your family loves asparagus like mine, I recommend cooking 2 bunches.

  38. 5 stars
    Absolutely love this risotto recipe. Risotto is one of my favorite foods and I love this no stir method. Turned out perfectly, and so flavorful.

  39. 5 stars
    Cheesy and lemony and yummy! Very easy to make and the asparagus are the perfect addition!

  40. Oh, Tieghan – this is absolutely scrumptious and has become a huge hit in our house! It was such a breeze to prepare compared to most risotto. Any chance you’ll be coming up with any other no-stir versions in the future? Thanks for how hard you work to share so many delicious and beautiful meals with us to make our lives easier! 🙂

    1. I am really glad this turned out so well for you, Marcie! Thank you so much for trying it! Also, hopefully soon! xTieghan

  41. 5 stars
    I just made! I cut the recipe in half, so I was worried the proportions may get weird, but it totally worked! It almost tasted like risotto mac and cheese to me. AND i used string beans because it’s what I had– it’s definitely key to eat the risotto in the same bite as the veggie! Another great recipe. Thanks, Tieghan!

  42. 5 stars
    I finally had a chance to make this recipe and I have to say, this is the best rainy day, pandemic comfort food ever!! The lemon zest in the asparagus was delicious and it was the perfect compliment to the lemon in the rich and creamy risotto. I made the risotto in the insta pot, followed all the directions and it turned out perfect! I did have to change the brie out for mozzarella as suggested and it worked out perfectly, I also added some frozen peas to the asparagus mixture. The ONLY thing I would change is I would double the asparagus, it was good enough to eat on its own or as a side dish. Thank you Tieghan for another delicious recipe. I pray you and your family are safe and that your Easter will be a special day for you and your mom!

    1. Hi Cindy! Sounds so amazing! I am so glad this one turned out so well for you and I hope you are staying well during this quarantine! xTieghan

  43. Hi,
    I want to make this for dinner tomorrow but I don’t have white wine. Is there anything I could replace it with? Thanks!

    1. Hi Joyce! I would try white grape juice with a bit of white wine vinegar. If you do not have beef or chicken stock should work! I hope you love this recipe! xTieghan

  44. 5 stars
    This was delicious! I added a touch more lemon juice and roasted the asparagus in the oven – otherwise, I stuck to the recipe and it was fantastic. Especially loved the easy clean up!
    This was my first attempt at one of your recipes and it won’t be the last!

    1. Hi Dina,
      Yes just warm the rice, add extra broth and stir in the Brie and lemon. I hope you love the recipe! xTieghan

  45. 5 stars
    Loved this recipe! Didn’t have enough Brie left in the fridge so added a bit more Parmesan and it was delicious!

  46. 5 stars
    Wow- this was soooo delicious. Thank you so much! Husband loved as well. You create the best recipes Teigan- they are so fun too. Unfortunately I didn’t get a photo- my camera skills aren’t the greatest – I also wasn’t patient enough to wait to dig in 😉

    1. That means it was really good haha! Thank you so much for trying this Charlotte! I am so glad you enjoyed! xTieghan

  47. Hi! I only have pearl barley – assuming I can use this, what is the difference in cooking time you would suggest?

    Thanks!

    1. Hi Emily,
      I have no tested this but I do think it could work. I would recommend adjusting the cooking time and liquid amounts just slightly. Barley will need a little less time and little less broth. I hope this helps and please let me know how it turns out. xTieghan

  48. 5 stars
    This was so fast and easy to make. I am not a cook and I looked like a gourmet chef after this. Thank you! Will serve with crusty bread next time as the left over stuff in the bottom of the bowl needs to be sopped up and savored.

  49. Wow! Just made your recipe for dinner. Everyone loved it! The lemon added such a level of freshness! Can you really go wrong with a recipe including Brie? Thank you for sharing. I’ve been enjoying your posts.

  50. 5 stars
    This was delicious! I only used the asparagus tips for the actual recipe, which we had for dinner last evening. Today I made asparagus broth with the stalks, added the leftover risotto and we had delicious soup for lunch!

    1. Ooo amazing! I am so glad this turned out so well for you and so creative!! Thank you so much Bethany! xTieghan

  51. 5 stars
    We made this last night in our speedy-pot (what we call the Instapot). After stirring and melting the brie my husband says, “Its like fancy mac-and-cheese!” and I couldn’t agree more! This was just as good as restaurant risotto. We added peas because it is what we had. This is a keeper recipe for sure! Thank You!

  52. 5 stars
    Wow! This was great! It’s a bit of a guilty pleasure with the butter and Brie, but I will definitely be making this again. I added sautéed chicken to the asparagus.and it was wonderful!

  53. 5 stars
    Hey Tieghan,
    Firstly, I just wanted to say I hope you are doing well with all the Corona Virus craziness out there… Has Colorado gone to a stay in place order yet?? Now on to your recipe I loved this risotto the flavors are wonderful. The brie cheese is something I would have never thought of using. Honestly, I think it helps make it even more creamy. Everything cooked perfectly and was the right consistency.. What is your trick to keeping it perfectly creamy when you warm it up again?? When I reheated it I added more vegetable broth and then some milk. Do you have any suggestions to keep it from getting to thick?? Secondly, how do you think it would turn out if you used Spinach instead of Asparagus?? As always your recipes are the best!! I share your recipes every chance I get they are delicious!!

    1. HI Mike!!

      When reheating, I would stick to adding broth or wine and make sure it warms. Milk will thicken it up even more. I love the idea of spinach! That will be so good! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  54. 5 stars
    I’m eating this right now. I took one bite and now I’m typing this comment so I don’t forget to! It’s amazing. It’s absolutely dreamy – I just discovered your recipes and they are going to get me through this quarantine! Thank you so much! 10000000 stars.

  55. 4 stars
    First, and most important, this was absolutely delicious, truly a comfort food classic. However, the no stir method didn’t work for me. When I took the lid off after the cooking time, I had rice soup! I continued to cook it, li off and stir like mad – I like stirring, so it’s OK until it was the right ratio of liquid to rice and then proceeded as directed. The end result was totally worth dinner being a little late (nobody’s going anywhere anyway), so I will definitely make it again. I used veggie broth and vegan parmesan, as regular parm is made with non-vegetarian ingredients. Now if only someone would invent thyme that just grows on straight sticks so taking the leaves off is not such a pain, I would be even happier. Thanks for a great recipe!

    1. Hi Vivian! I am glad this still tasted great, but please let me know if you have any questions I could help you with! Thank you so much! xTieghan

  56. 5 stars
    This recipe was a huge hit for our Sunday supper during social distancing. Is there a vegan substitute for Brie that you recommend for my vegan teen? You inspire me daily and I make your recipes every week. Thank you!

    1. HI! I would use a swirl of coconut cream or maybe your favorite vegan cheese? I think either could be great!! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan

  57. 5 stars
    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!

  58. 5 stars
    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!

  59. 5 stars
    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!

  60. 5 stars
    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!

  61. 5 stars
    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!

  62. 5 stars
    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!!

  63. 5 stars
    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.

  64. 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

  65. 5 stars
    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!

    1. I love that you are trying new things! Also, so glad you loved this recipe! Thank you so much Emilee! xTieghan

  66. 5 stars
    ONG! people are not actually rating the recipe…. The risoto is really good and the asparagus is wonderful. LOVE IT!

  67. 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!

  68. 5 stars
    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.

  69. 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…

  70. 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!

    1. 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

  71. 5 stars
    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!

    1. 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

  72. 5 stars
    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 !

  73. 5 stars
    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!!!

    1. 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

  74. 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

  75. 5 stars
    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. 😀

  76. 5 stars
    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.)

    1. 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

  77. 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!

    1. Hi Meghan! I shared a bunch of recipes for that on my Instagram highlight section! I will be posting more as I go! xTieghan

    1. 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

  78. 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

    1. 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

  79. 1 star
    This would be a delectable and healthy recipe if you would have omitted the risotto which is a carbohydrate filled grain.

    1. 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

  80. this is risotto done right, super creamy ande oozy, not runny and drowned in stick as I usually see it