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.
Turn the Instant Pot to Sauté. Add butter. Cook prosciutto until crispy and fat renders, about three minutes or so. Remove and reserve.
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.
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.
Top with torn mozzarella, prosciutto and asparagus and enjoy. P.S. You can also get stove-top directions by visiting the recipe link!