2 tsp olive oil
1 small red or yellow onion, diced
1-1/2 cups Arborio rice
1 cup sliced cremini or white button mushrooms
1/2 cup dry white wine
3-1/2 cups chicken broth (I use low-sodium store-bought broth), warmed for 1 minute in a microwave
1 Tbsp butter
1 cup chopped asparagus
3/4 lb large shrimp, defrosted if frozen, peeled and deveined
Heaping 1/4 cup grated Parmigiano-Reggiano cheese
1/2 tsp fresh black pepper
Note: I use a 6-quart electric pressure cooker, so if you have another type, you'll have to make some adjustment in the recipe.
Set the pressure cooker to Browning, and heat the oil. Stir in the onion, and cook for 2 or 3 minutes, until the onion is translucent.
Add the rice and the mushrooms, and cook, stirring, for 4-5 minutes, until the rice is coated with the oil and very lightly browning. Pour in the wine, which will bubble immediately. Stir for 1 minute, until most of the wine has been absorbed. Then add the chicken broth all at once.
Lock the top. Set on High Pressure for 6 minutes. It helps to set your own timer when the pot comes to full pressure, so you'll know when the cook time ends.
When the cooker switches to Keep Warm, immediately Quick Release the pressure. After the pressure indicator drops, remove the top.
Switch the cooker to Browning. Stir in the butter and asparagus. Cook for 1 minute, then add the shrimp.
Cook, stirring frequently, until the shrimp are pink and cooked through, approximately 3 minutes, and most of the liquid has been absorbed. Stir in the cheese, vigorously, to melt the cheese and distribute it throughout the risotto.
Turn off the pot, and serve the risotto immediately. Any risotto that sits in the pot will begin to thicken as it cools.