Begin by steaming or blanching the asparagus for 1-2 mintues. You want asparagus that is just fork tender. You can use the instant pot to do this before you make the risotto, or the stove top while the rice cooks. After steaming rinse with cold water to stop the cooking process. If you are using very thin asparagus you can skip this step and add it raw as the risotto will be hot enough to cook it.

Turn the instant pot to saute (high) and add the butter, olive oil, minced shallot and garlic. Cook 2-3 minutes until fragrant and the shallot is beginning to soften.

Add the rice and cook an additional 2-3 minutes while stirring until the edges of the rice are just beginning to turn translucent. You may also notice a slight toasty aroma.

Add the broth, press cancel, and with the lid in the vent position place the lid on the pot. Turn the valve to seal and set the pot on high pressure for 6 minutes.

While the risotto cooks, chop the asparagus into 1 inch pieces.

When the timer is complete turn the valve to release the pressure. When the pin drops carefully remove the lid.

Give the risotto a quick stir, then add the parmesan cheese and thyme. Stir until the cheese is melted and the risotto is creamy.

Stir in the asparagus. If the risotto has thickened too much you can add a few extra tablespoons of broth until it is smooth and creamy.

Serve immediatly garnished with additional asparagus tips, fresh herbs and parmesan cheese.