Risotto with Asparagus and Brie
2 T. butter
2 T. extra virgin olive oil
½ small onion, finely chopped
11 oz risotto rice
½ c. dry white wine
1qt. chicken broth, boiled
11-oz asparagus, steamed
4-oz. Brie cheese
Salt and white pepper to taste
1. Melt butter and oil in a non-stick pan. Fry the onion gently until
golden; pour in the risotto and toast it, stirring constantly for about
2 minutes, on very low heat. Add the wine, turn up the heat to medium,
stir constantly until the wine has evaporated.
2. Pour half the boiling broth into the mixture, and continue to add
the remaining broth, little by little, stirring as you add, because the
rice should absorb the broth as it cooks.
3. Cut the steamed asparagus and the Brie cheese into small pieces 2 or
3 minutes before the rice is finished. Cooking time is approximately 14
When the risotto is cooked neither too hard nor too soft, add the
asparagus and the cheese, season with salt and white pepper to taste,
and mix well. Let the risotto sit for about 2 minutes before serving.
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