Finely chop the onions. Crush or finely chop garlic cloves.
Trim the asparagus [Note 2] and cut into 1-inch pieces.
Set Instant Pot to 'Sauté'. Add a drizzle of olive oil. When it is hot, add the asparagus, and cook until softened (approx. 3 minutes).
Cancel the Saute function, remove the asparagus from the Instant Pot to a bowl, and set aside.
Prepare the risotto
Set Instant Pot to 'Sauté' again, and add another drizzle of olive oil.
When it is hot, add the onion, and cook until softened, then stir in the garlic (approx. 3 minutes).
Add the rice, and stir to coat with the liquid in the pan. Cook for 2-3 minutes, stirring often.
Add the stock, lemon juice, lemon zest, salt, and pepper. Stir and deglaze the pot [Note 3], then allow it to come to a boil.
Pressure cook the risotto
When the risotto has come to the boil, press 'Cancel' to end the Sauté program.
Close and lock the Instant Pot lid. Ensure that the steam release handle valve is set to 'Sealing'.
Press the 'Pressure cook' button, and set it to pressure cook for 5 minutes.
When the time is up, use the quick release option to open the Instant Pot (press 'Cancel' then carefully turn the steam release handle to the 'Venting' position). When the float valve has dropped, open the Instant Pot.
Add the butter and Parmesan cheese and stir to combine, then top with the cooked asparagus, or stir in if preferred.
Notes
You can substitute half a cup of stock for white wine if you like.
Cut the ends to remove any damaged or tough parts of the stems.
Use a wooden spoon or silicone spatula to gently scrape the sides and bottom of the pot to release any cooking residues.