Meet the perfect spring dinner! With roasted asparagus, torn mozzarella, crispy prosciutto, herbs and a squeeze of lemon, this spring risotto is a delicious way to enjoy the season's bright flavors.
Arborio rice Chicken stock Asparagus Prosciutto Butter Leeks Garlic White wine Provolone Mozzarella Fresh basil, mint & chives Lemon juice
Toss asparagus with olive oil and salt and pepper and place in a single layer in a baking dish. Roast in oven until crisp-tender.
1
Turn the Instant Pot to Sauté. Add butter. Cook prosciutto until crispy and fat renders, about three minutes or so. Remove and reserve.
2
Add leeks and garlic and cook. Pour in the rice and stir. Deglaze the pot with wine and stir until it nearly evaporates. Pour in chicken stock, seal and cook.
3
Use the quick-release valve when it finishes cooking. Add butter and stir in provolone to melt. Stir in the fresh herbs and lemon juice.
4
Top with torn mozzarella, prosciutto and asparagus and enjoy. P.S. You can also get stove-top directions by visiting the recipe link!