Instant Pot Risotto with Asparagus
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On Sauté function, cook asparagus 2-3 minutes until crisp tender. Remove and set aside.
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Add garlic, onions and arborio rice. Cook 2-3 minutes.
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Add chicken stock/bone broth. Cover, and cook on high pressure for 6 minutes with 5 minutes of natural release.
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This is what it will look like when you take off the lid!
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Stir in half and half, Parmesan, butter, lemon juice/zest and asparagus.
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Stir until creamy! Serve immediately!
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