Step 1

Select SAUTÉ, HIGH. Select START.

Step 2

Add olive oil to the inner pot. Once oil is hot, add chopped asparagus and cook for about 5 minutes, until slightly tender.

Step 3

Remove asparagus and place into a bowl. Set it aside.

Step 4

Add unsalted butter to inner pot. Once butter hasmelted, add diced shallot and cook for 2 minutes. Addminced garlic and cook for about 5 minutes, until slightlytender, until fragrant.

Step 5

Add rice to inner pot and occasionally stir for 2 minutesuntil each grain is coated with butter. Select CANCEL toturn off SAUTÉ.

Step 6

Pour in the vegetable broth. Add lemon juice and lemonzest, then stir.

Step 7

Secure the lid for pressure cooking.

Step 8

Select PRESSURE COOK, HIGH. Set time to 6 minutes(00:06). Select START.

Step 9

Once program ends, allow for a 5-minute Natural Release.Then, Quick Release remaining pressure. Select CANCEL.

Step 10

Remove lid. Add grated parmesan and cooked asparagus.

Step 11

Stir risotto until cheese melts, about 1 minute. Salt andpepper to taste.