Spring Veggie Risotto

Yields 2-3 servings 

Prep Time: 10 minutes 

Cook Time: 12 minutes



  • 2 tablespoons butter 
  • ½ shallot, finely diced 
  • 1 cup Arborio rice
  • 1½ cups mushrooms, sliced 
  • ¼ cup white wine
  • 2 cups chicken broth
  • 1 cup asparagus, cut into 1-inch pieces 
  • ¼ cup prosciutto, cut into thin ribbons  
  • 1 cup Pecorino Romano cheese, grated 
  • Salt & pepper, to taste


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