This spring risotto is your ultimate seasonal dinner! You can make this asparagus risotto in the Instant Pot or stove-top, and you'll love how it's loaded with fresh flavors.
Arborio rice Chicken stock Asparagus Prosciutto Butter Leeks Garlic White wine Provolone Mozzarella Fresh basil, mint & chives Lemon juice
Drizzle asparagus with olive oil and sprinkle salt and pepper on top. Arrange the asapragus in a single layer in a baking dish. Roast in oven until crisp-tender.
Heat oil. Cook prosciutto until crispy and fat renders, about three minutes or so. Remove and reserve.
Add leeks and garlic. Pour in the rice and stir. Deglaze with wine and stir until it nearly evaporates. Pour in chicken stock, seal and cook. (See recipe for stove-top instructions).
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. Every luscious bite tastes like spring.
I made this last weekend when I had friends over, and everyone raved about it! The asparagus paired with prosciutto, and the cheesy risotto were an absolutely divine combination!