Step 1

Arborio rice, which is high in starch, gives risotto its characteristic creaminess; do not substitute other types of rice. Do not substitute larger shrimp here; they will not cook through in time.

Step 2

Using highest sauté function, heat 1 tablespoon oil in Instant Pot until shimmering. Add asparagus, partially cover, and cook until just crisp-tender, about 4 minutes. Using slotted spoon, transfer asparagus to bowl; set aside.

Step 3

Add onion, 2 tablespoons oil, and salt to now-empty pot and cook, using highest sauté function, until onion is softened, about 5 minutes. Stir in rice and garlic and cook until grains are translucent around edges, about 3 minutes. Stir in wine and cook until nearly evaporated, about 1 minute.

Step 4

Stir in broth, scraping up any rice that sticks to bottom of pot. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 7 minutes.

Step 5

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Stir shrimp and asparagus into risotto, cover, and let sit until shrimp are opaque throughout, 5 to 7 minutes. Add Parmesan and remaining 1 tablespoon oil, and stir vigorously until risotto becomes creamy. Adjust consistency with extra hot broth as needed. Stir in lemon juice and season with salt and pepper to taste. Sprinkle individual portions with chives before serving.