Spring Veggie Risotto


Yields 4-6 servings 

Prep Time: 10 minutes 

Cook Time: 12 minutes



  • 3 tablespoons butter 
  • 1 shallot, finely diced 
  • 4 cups mushrooms, sliced 
  • ½ cup white wine
  • 2 cups Arborio rice 
  • 4 cups chicken broth
  • 2 cups asparagus, cut into 1 inch pieces 
  • ½ cup prosciutto, cut into thin ribbons  
  • 2 cups pecorino romano, grated 
  • Salt & pepper, to taste


  1. PREHEAT an oven to 400F.
  2. SELECT Sauté/Brown on the Cosori Pressure Cooker, set time to 6 minutes, and press On/Start. Allow the pressure cooker to heat up.
  3. ADD butter and allow it to melt, then add shallots. Cook for about 2 minutes stirring frequently.
  4. MIX in rice until well-coated in butter. Then add in mushrooms and stir.
  5. ADD the white wine at the 1 minute mark, and cook until all the wine is absorbed by the rice.
  6. ADD the chicken broth once time is complete. Mix well.
  7. SECURE THE LID to the pressure cooker, and make sure the pressure release valve is in the lock position.
  8. SELECT White Rice and press On/Start.
  9. BAKE your asparagus and prosciutto on a sheet pan in the preheated oven. Cook until asparagus is just softened and prosciutto begins to crisp, about 5-10 minutes.
  10. QUICK RELEASE when done cooking and carefully remove the lid.
  11. MIX in the pecorino romano and stir until melted.  
  12. SEASON to taste with salt and pepper
  13. SERVE the risotto with broiled asparagus and prosciutto on top.