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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.
Another gorgeous HBH recipe – made today and really enjoyed it!
Thank you so much Angie! xTieghan
SO tasty, so easy. Definitely added to the roster for winter. Nothing like cheese and risotto to warm your soul!
Yes! I am so glad you liked this one, Ivy! xTieghan
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!
Thank you so much Devin! That is so amazing to hear! I hope you continue to enjoy my recipes and HAPPY BIRTHDAY! xTieghan
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.
Thank you so much!! I am really glad this recipe turned out so well for you! xTieghan
Made this tonight, so yummy
Thank you so much Dawne! xTieghan
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.
Thank you so much Camille! xTieghan
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.
Thank you Shelly! xTieghan
Cheesy and lemony and yummy! Very easy to make and the asparagus are the perfect addition!
Thank you so much!! xTieghan
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! 🙂
I am really glad this turned out so well for you, Marcie! Thank you so much for trying it! Also, hopefully soon! xTieghan
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!
Hi Tara! I am really glad this recipe turned out so well for you! Thank you! xTieghan
Some of the best risotto I’ve had! We did mushrooms instead of asparagus and it was amazing.
Thank you so much Emily! xTieghan
This was very good.
Thank you! I am so glad you enjoyed it! xTieghan
Perfect! And so much easier than your typical risotto. Will definitely make again. Thank you!
Thank you Carlin! xTieghan
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!
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
Sounds amazing! Can this be made ahead and warmed up?
Hi Wendi,
Sure, that would work well, I would just warm through on the stove top on low. Please let me know if you give the recipe a try! xTieghan
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!
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