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!
