Instant Pot Asparagus Spring Risotto

INGREDIENTS

1 pound asparagus
4 cups water
1 tablespoon olive oil
1 medium red onion, chopped
2 cups rice
¼ cup dry white wine
2 teaspoons salt
1 lemon wedge, squeezed
garnish: 1 tablespoon extra-virgin olive oil

PREPARATIONS

1. Trim the asparagus by removing the woody stems and discarding them.
   Then slice the stems in small rondelles. Slice away the tips whole, and put
   aside.
2. To the pressure cooker add the asparagus stems and water. Close and lock
   the lid of the pressure cooker. Cook for 12 minutes at high pressure.
3. When time is up, open the cooker by releasing the pressure through the
   valve. Pour the contents of the pressure cooker in a heat-safe measuring cup
   and measure 4 cups with a little extra. This is your micro stock.
4. In the heated pressure cooker base add the onion and olive oil and swish
   everything around until the onions have begun to soften. Add the rice and
   coat with the oil and onions, and then keep stirring until the kernels start
   drying and turning white again, about 2 minutes.
5. Splash in the wine and stir until all of the wine has evaporated. Add the
   asparagus micro stock, asparagus tips and salt and mix everything gently
   scraping the base of the pressure cooker to ensure nothing is stuck there.
6. Close and lock the lid of the pressure cooker. Cook for 6 minutes at high
   pressure. When time is up, open the cooker by releasing the pressure
   through the valve.
7. Add a squeeze of lemon juice and mix well. Serve with a swirl of your best
   extra-virgin olive oil