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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: 534 kcal

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

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.
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Comments

  1. 5 stars
    This recipe is great. My favorite part was the asparagus. I really loved the lemon zest it made it so bright!

  2. 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

  3. 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

  4. 5 stars
    I made this tonight for the first time and it turned out perfect! Such a delicious recipe— thank you!!!

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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.

  11. 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.

  12. 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

  13. 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.