Brie and Lemon Asparagus Risotto
You'll love this simple asparagus risotto full of bright lemon and creamy brie! Make it on the stove top or in an Instant Pot for an easy dinner tonight.
Calories 550kcal
Ingredients
- 4 cups vegetable stock
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cup arborio rice
- 3/4 cup white wine
- 1 bunch asparagus
- 4-6 oz brie, rind removed and diced
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1 tbsp chopped fresh thyme
- kosher salt and black pepper
Instructions
- Heat the Stock: Pour the stock into a medium saucepan and cook over medium heat until hot and steaming. Reduce heat to low.
- Saute: Add olive oil to a large skillet or saucier. Warm over medium heat, then add shallot and a pinch of kosher salt. Saute until they are soft and a bit golden, 3-4 minutes.
- Add garlic and saute for another 30 seconds.
- Cook the rice: Stir in the rice and saute until it smells toasty and it's coated in the oil. (Add a little more oil if needed.) This will take 1-2 minutes.
- Add the wine and bring to boil. Let the wine almost completely cook down and get absorbed by the rice, 1-2 minutes
- Bring the heat to low and start adding the stock. Add by 1-2 ladles at a time, and keep nearby, stirring occasionally, adding more stock as the previous amount gets absorbed.
- Continue this until the rice is tender but still with a bit of chew (not mushy) and creamy. about 25 minutes.
- Prepare the asparagus: While the rice is cooking, break off the ends of the asparagus and cut into 2 inch lengths.
- Set out a bowl of ice water.
- Bring a saucepan of water to a boil, add some kosher salt, and then cook the asparagus for 2 minutes. Drain and plunge into ice water.
- Melt the brie: Add the chopped cheese to the cooked risotto. Stir until the cheese is all melted.
- Finish up: Stir in the lemon zest, juice, and thyme. Add salt and pepper to taste. Stir everything together vigorously for a minute or two. This will make the risotto very creamy!
- Lastly, stir in the asparagus and warm it through. Serve.
Notes
- Butter: Stirring in a couple tablespoons of butter at the end is a nice, but optional, touch and will give you a creamier dish.
- Pressure Cooker: To use a pressure cooker, make the asparagus as directed above. Then use the saute function for the shallot and garlic. Continue sauteing, adding the rice and toasting it, and then the wine - letting it absorb. Pour in the stock and set the cooker for 5 minutes at high pressure. Once the time is done, hit quick release and take off the cover once you can. Then continue with the recipe as written to finish up.
- Additions: Toppings which are great here include some extra fresh herbs, such as basil or parsley, or a handful or two of microgreens (as seen in the photos).
Nutrition
Calories: 550kcal