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Main Dish • Italian

Spring Risotto (Instant Pot or Stove-Top) Recipe

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.

4.8 from 153 votes
60 mins
Total Time
6
servings
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Spring Risotto (Instant Pot or Stove-Top)

How to Make the Best Spring Risotto (Instant Pot or Stove-Top)

This spring risotto is the perfect celebration of fresh seasonal ingredients. The combination of tender asparagus, crispy prosciutto, and creamy cheeses creates a dish that’s both elegant and surprisingly approachable. Whether you’re preparing dinner for a special occasion or simply want to enjoy the vibrant flavors of spring, this risotto delivers Italian comfort with a fresh, bright twist.

What makes this recipe truly special is the layers of flavor—the earthiness of the arborio rice, the saltiness of the prosciutto, the herbal notes from the fresh basil, mint, and chives, and the bright acidity of fresh lemon juice. The torn fresh mozzarella melts into the creamy risotto, while the roasted asparagus adds both texture and a touch of elegance to every bite.

The beauty of this recipe is that you can make it either on the stove-top or in an Instant Pot, so you can choose the method that works best for your schedule. Either way, you’ll end up with a restaurant-quality dish that tastes like springtime in a bowl.

Spring Risotto (Instant Pot or Stove-Top)

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.

4.8 from 153 votes
CourseMain Dish
CuisineItalian
Keywordasparagus risotto, instant pot spring risotto, prosciutto risotto, spring risotto
Prep Time20 mins
Cook Time40 mins
Total Time60 mins
Servings6 servings
Calories530kcal
AuthorChristina Hill
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Ingredients

For the Risotto

Vegetables & Herbs

Instructions

Stove-Top Method

  1. Heat 6-8 cups of chicken stock in a large pot and keep it simmering on the stove.
  2. In a large, heavy-bottomed pot, cook the chopped prosciutto in olive oil over medium heat until crispy, about 3-4 minutes. Remove and set aside.
  3. In the same pot, melt 2 tablespoons of butter and add the leeks. Sauté until softened, about 3-4 minutes. Add minced garlic and cook for another minute.
  4. Add the arborio rice and stir constantly for about 2 minutes until lightly toasted.
  5. Pour in the white wine and stir until it is mostly absorbed, about 2 minutes.
  6. Begin adding the warm chicken stock one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next, about 18-20 minutes total.
  7. Meanwhile, cut the asparagus into 2-inch pieces and roast in a 400°F oven for 10-12 minutes until tender with crispy tips. Season with salt and pepper.
  8. When the rice is creamy and al dente, remove from heat. Stir in the remaining butter, provolone, and torn mozzarella.
  9. Gently fold in the roasted asparagus, crispy prosciutto, basil, mint, chives, and lemon juice.
  10. Season with salt and pepper to taste. Serve immediately.

Instant Pot Method

  1. Set the Instant Pot to sauté mode. Cook the chopped prosciutto in olive oil until crispy, about 3-4 minutes. Remove and set aside.
  2. In the same pot, melt 2 tablespoons of butter and add the leeks. Sauté until softened, about 2-3 minutes. Add minced garlic and cook for another minute.
  3. Add the arborio rice and stir constantly for about 2 minutes until lightly toasted.
  4. Pour in the white wine and stir until it is mostly absorbed, about 1-2 minutes.
  5. Add 4 cups of chicken stock and stir to combine. Press the pressure cooking button and set for 6 minutes on high pressure.
  6. While the risotto cooks, prepare the asparagus: cut into 2-inch pieces and roast in a 400°F oven for 10-12 minutes until tender with crispy tips.
  7. When the Instant Pot beeps, quick release the pressure. Open the lid carefully and turn off the Instant Pot.
  8. Stir in the remaining butter, provolone, and torn mozzarella until creamy.
  9. Gently fold in the roasted asparagus, crispy prosciutto, basil, mint, chives, and lemon juice.
  10. Season with salt and pepper to taste. Serve immediately.

Notes

  • This risotto can be made either on the stove-top or in an Instant Pot, depending on your preference and available time.
  • The key to perfect risotto is constant stirring on the stove-top and using warm stock.
  • Fresh herbs make a big difference in this spring recipe—don't skip them!
  • The torn mozzarella adds a creamy, delicate texture that ties all the flavors together.
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