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Export 11 ingredients for grocery delivery
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.
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