Instant Pot Shrimp and Asparagus Risotto

Comments: This came from a Mediterranean cookbook. I’ve vacationed in Mediterranea and can validate that claim.

Ingredients: 

• 1/4 cup extra-virgin olive oil, divided
• 8 ounces asparagus, trimmed and cut into 1 inch lengths
• 1/2 yellow onion, chopped fine
• 1/4 teaspoon table salt
• 1 1/2 cup cups Arborio rice
• 3 cloves of garlic, minced
• 1/2 cup dry white wine
• 3 cups chicken or vegetable broth
• 1 pound shrimp (26 to 30 per pound), peeled and deveined
• 2 ounces Parmesan cheese, grated (1 cup)
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh chives

Directions:

1. Turn the Instant Pot to saute, heat one tablespoon oil until shimmering. Add asparagus, partially cover, and cook until just crisp/tender; about four minutes. Use slotted spoon to transfer asparagus to bowl, set aside.
2. Add onion, 2 tablespoons oil, and salt to now-empty pot and cook until onion is softened; about 5 minutes. Stir in rice and garlic and cook until grains are translucent around the edges, about 3 minutes. Stir in wine and cook until nearly evaporated, about one minute.
3. Stir in broth, scraping up any rice that sticks to the bottom of the pot. Lock lid in place and close pressure release valve.
4. 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; about 5 to 7 minutes. Add Parmesan cheese and remaining one 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.