Spring Risotto (Instant Pot or Stove-Top)
Meet the most perfect spring dinner! With roasted asparagus, torn mozzarella, crispy prosciutto, a medley of herbs and a squeeze of lemon, this fresh-tasting spring risotto is a delicious way to enjoy the season's bright flavors. Every bite is ultra creamy and decadent, and I bet you'll be surprised how easy it is to prepare.
Servings 6 servings
Calories 530kcal
Equipment
- Instant Pot or large saucepan
- Roasting pan
Ingredients
- 6-8 cups chicken stock for stove-top or 4 cups for Instant Pot
- 4 ounces prosciutto chopped
- 1 tablespoon olive oil
- 8 ounces asparagus bottoms trimmed
- Salt and pepper to taste
- 8 tablespoons butter divided
- ½ cup leeks sliced
- 3 garlic cloves minced
- 2 cups arborio rice
- ½ cup dry white wine
- 1 cup grated provolone
- 8 ounces fresh mozzarella torn
- ¼ cup fresh basil chopped
- 1 tablespoon fresh mint chopped
- 1 tablespoon fresh chives chopped
- Juice from one lemon
Instructions
For Stove-Top
- Heat oven to 400 degrees and bring chicken stock until barely simmering on stove.
- 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, about 10 minutes, depending on thickness. Bring oven down to 200 degrees to keep the asparagus warm.
- Melt 2 tablespoons butter in a saucepan over medium heat and cook prosciutto until crispy and fat renders. Remove and reserve on the side.
- Add leeks to the saucepan. Cook for about two to three minutes. Add garlic and cook for 30 seconds, stirring constantly. Add rice, frequently stirring for three minutes. Deglaze the pot with wine and stir until it nearly evaporates.
- Ladle one scoop of simmering chicken stock into risotto, about ½-1 cup. Stir often until the rice absorbs the chicken stock. Add another scoop and keep stirring often until absorbed. Repeat this process until the rice is tender. This should take about 20-30 minutes.
- Turn off heat. Drop in remaining 6 tablespoons remaining butter and provolone. Stir to melt and then add the basil, mint, chives and lemon juice.
- Turn off heat and serve the risotto in bowls immediately. Top with roasted asparagus, torn mozzarella and crispy prosciutto. Enjoy!
For Instant Pot
- Heat oven to 400 degrees and warm chicken stock in the microwave or over the stove.
- 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, about 10 minutes, depending on thickness. Bring oven down to 200 degrees to keep the asparagus warm.
- Turn the Instant Pot to Sauté. Add 2 tablespoons of butter to Instant Pot. Once it melts and the Instant Pot is hot, cook prosciutto until crispy and fat renders, about three minutes or so. Remove and reserve on the side.
- Add leeks to the Instant Pot. Cook for about two to three minutes. Add garlic and cook for 30 seconds, stirring constantly. Add rice, frequently stirring for three minutes. Deglaze the pot with wine and stir until it nearly evaporates.
- Pour in warm chicken stock and set Instant Pot to Manual for six minutes. Use the quick-release valve when finished cooking. If you're at high altitude, you might need more time. Taste and if still hard, put the top back on and cook for two more minutes.
- Turn off Instant Pot. Add remaining 6 tablespoons of butter and provolone. Stir to melt and then add basil, mint, chives and lemon juice.
- Serve the risotto in bowls immediately and top with roasted asparagus, torn mozzarella and crispy prosciutto. Enjoy!
Video
Notes
- Make sure you use warm chicken stock. If making in the Instant Pot, I like to heat it in the microwave, but when cooking on the stove, I put it in another pot and keep it at a simmer.
- Asparagus doesn't take long to roast, so once it's done, keep it warm in a 200-degree oven.
- When preparing the leek, wash it well to remove grime and then cut off the leafy portion and root end. From there, we simply slice off rings until we have a half a cup's worth.
- Altitude can affect the rice cooking time. Generally, Instant Pot risotto recipes call for six minutes while stove-top recipes call for 20-30 minutes of stirring time. Living in Denver, I usually cook my risotto in the Instant Pot for 8 minutes and on the stove-top for 30-40 minutes. The time listed is for sea level, but just know you might have to extend it if you live at a higher elevation.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
Serving: 1bowl | Calories: 530kcal | Carbohydrates: 35g | Protein: 32g | Fat: 28g | Cholesterol: 86mg | Sodium: 1.172mg | Sugar: 5g