A winner Risotto - with asparagus and mushrooms

Risotto is a complex dish. Though it may seem easy to make, to get a good risotto requires some skill (and a good recipe). But when done right, its a flavorful dish - not too heavy, with vegetables that still have the crunch a bit, the rice is al dente and there is a sprinkling of parmesan on top.

So trust me (and save yourself some heartbreak) when I say this is a winner recipe. Its by a dear friend - we will call her Lady S. What you see below is an exact copy-paste of the recipe she shared. And true to her wonderful self, right after sharing the recipe she made a fresh pot for us for a weeknight dinner. Lady S is really something! I have known her for almost 18 years now. And every time I meet her I learn something new - She taught me how to peel garlic easily and I have never peeled it any other way since.

Here is her recipe:
Set IP (Instant Pot) on sauté and add:
- 1 Tbsp olive oil
- Red pepper flakes to taste
- 1/2 shallot diced
- 2 cloves garlic minced
- Sauté for 30 seconds
- Add 1 cup washed Arborio rice
- Sauté for about 1-2 mins but don’t let rice burn
- Add 3.5 cups broth (I use organic Better Than Bullion Veg Base)
- Press cancel on IP
- Set IP to Manual for 7 mins

In separate sauté pan:
- Heat to medium-low
- add 1 Tbspn olive oil
- add 1/2 pound of sliced shiitake mushrooms
- sauté for 3-4 mins until starting to turn golden
- add 1 bunch of diced asparagus
- sauté for 3-4 mins
- add pinch dried thyme, 1teaspoon lemon juice, and 1 Tbspn butter
- salt and pepper to taste

- Once IP timer goes off, do quick release
- Open IP, stir and add to sauté pan