2 tsp olive oil
1 small red or yellow onion, diced
1-1/2 cups Arborio rice
1/4 cup dry white wine
Zest and juice of 1 large lemon (approximately 1/4 cup lemon juice)
3-1/2 cups vegetable broth (I use low-sodium store-bought broth), warmed for 3 minutes in a microwave
1 Tbsp butter
2 cups chopped asparagus
Heaping 1/4 cup grated Parmigiano-Reggiano cheese
1/2 tsp fresh black pepper
Kosher salt, if needed, to taste
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 cook, stirring, for 4-5 minutes, until the rice is coated with the oil and very lightly browning. Pour in the wine and lemon juice, which will bubble immediately. Stir for 1 minute, until most of the wine has been absorbed. Then add half of the lemon zest, and all of the vegetable broth.
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 asparagus, butter and cheese. Cook for 1 minute, stirring vigorously, until the cheese has melted. Stir in the black pepper. Taste, and add salt, if needed.
Turn off the pot, and serve the risotto immediately. Any risotto that sits in the pot will begin to thicken as it cools.
TO MAKE THIS RISOTTO ON THE STOVETOP, follow the proportions and directions for this risotto with shrimp and asparagus.