This is a straight forward, comforting bowl of risotto with some quick asparagus on top. The quickest version, is cooking the rice in the Instant Pot (for 12 minutes) then adding all the various components (oil, lemon, parmesan, etc.) after it’s cooked, will get you dinner in under 20 minutes. If you’re short on time, know that is an option. I will say that the traditional preparation method results in a brighter, more flavorful risotto, so there’s that.