My younger daughter is a fan of running and of risotto, but let’s face it, they’re both at least an hour ordeal.    It took a little research and a funny; story, I couldn’t find the dang power cord for my pressure cooker for 4 weeks and ended up going old school.  It’s creamy and good risotto and takes all of 60 minutes.  I heard my daughter’s voice in my head say, “No. Go all the way and make arancini (risotto balls in bread crumbs).” I made both.  I also had an idea to add saffron and in a word, don’t.  Hope you like them.

6 cups vegetable stock

1//4 cup olive oil

1 yellow onion

1 bunch asparagus chopped into 1” pieces

1/2 cup white wine

1 cup mushrooms, sliced

3 teaspoons unsalted butter

1/2 teaspoon fresh thyme

1 cup grated Parmesan cheese

2 cups Arborio rice

2 cloves garlic

1/2 teaspoon thyme thyme

1/4 teaspoon salt

1/4 teaspoon pepper

red pepper flakes (optional)

2 cups Italian breadcrumbs

Heat broth in a sauce pan on low heat until broth is warm

In large skillet on medium heat:

Add olive oil and onion and garlic; let soften

Add mushrooms

Let cook until translucent, about 3 minutes

Add rice and let cook until the rice get a pale gold color

Add wine

Add broth a ladle at a time every 2 minutes stirring constantly until creamy and rice is cooked; when you’ve used half the stock, add the asparagus

Add butter and 1 cup Parmesan

Salt and pepper to taste; add red pepper flakes if desired

Check for texture; if dry, add water or stock

now you could serve it right now but …….

Let set for one hour

Using a small ice cream scoop, make round balls

Dredge in breadcrumbs and air fry for 15 minutes at 350

Serve

* editor’s note I like this better with chicken stock but this is a vegetarian recipe