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.
1
Heat oil. Cook prosciutto until crispy and fat renders, about three minutes or so. Remove and reserve.
2
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).
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. 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!