Next Post
This post may contain affiliate links, please see our privacy policy for details.
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.
We love this recipe! So delicious and easy in the instant pot! Sometimes we improvise with whatever veggie is available and sometimes we make without the brie if we don’t have it on hand. It’s definitely better with the brie but still delicious without
Hey Christine,
Happy Valentine’s Day! 💌 I appreciate you giving this recipe a try and sharing your feedback, so glad to hear it was tasty! xT
I was craving risotto and of course you never fail to deliver! my husband and I made this and it was delicious 🤤. added chili flakes at the beginning cause we like spice. thankyou!
Hey Ashlee,
Amazing!! I love to hear that this recipe was a hit, thanks so much for trying it out! xT🍂
So glad I found you.I’m not known for cooking, it stresses me out a bit. This recipe was easy to follow and oh so yummy. All of your dishes look so good. I will be making a lot more.
Thank you!
Hey Erika,
Amazing!! I am so glad this recipe was a hit, thanks a lot for trying it out! Thanks for your kind message:) Have the best weekend! ☀️xx
Delicious and so easy to make!
Hey Susan,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xxT
Wow. My ~very high standards~ partner loved this, as well as me. Will be making for years to come.
Hey Emily,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! xxT
This recipe was delicious – both kids and husband loved it. Will definitely make again 🙂
Hey Christine,
Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan
We made this a main dish by adding shrimp in with the asparagus and a little extra lemon. Incredible!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
I made this last night with seared scallops. Overall, the flavor was just lacking for me. I didn’t actually even taste the Brie cheese. I didn’t really know what I could add to bump up the flavor. We ate it and enjoyed our dinner overall but I wouldn’t make it again. Although I will say…my 2 year old devoured the buttery asparagus!
Hey Bri,
Thanks for giving the recipe a try, so sorry to hear it was not enjoyed! Was there anything you may have adjusted? Please let me know if there is anyway that I can help! xTieghan
This looks delicious! Is there something else you could substitute for the Brie?
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
Hey Lianne,
Happy Sunday!! I am thrilled this recipe was enjoyed. Thanks so much for giving it a go! xxTieghan
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.
Hey Christian,
Happy Monday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed!! xTieghan
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!
Hey Elizabeth,
Happy Friday! I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan
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!
Hey Avery,
Thanks a bunch for making this recipe, I am so glad it was enjoyed! xxTieghan
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.
Hey Sharron,
Happy Sunday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan
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!
Hey there,
Thanks so much! I am so glad the recipe was enjoyed, thanks for making it! xTieghan
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!
Hey Devon,
Fantastic! Thanks so much for making this recipe, I am it was enjoyed! xTieghan