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No Stir Brie Risotto with Lemon Butter Asparagus

Tieghan, Half Baked Harvest
  • 45 minutes
  • Serves 6

INGREDIENTS

6 cups

vegetable broth

3 tbsp

extra virgin olive oil

5 tbsp

salted butter

3 cloves

garlic

2 cups

arborio rice

1 cup

dry white wine

1 serving

kosher salt

1 tbsp

lemon zest

1/4 cup

parmesan cheese

8 oz

brie

1 bunch

asparagus

2 tbsp

fresh thyme leaves

1 serving

black pepper