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