Set your pressure cooker on medium high heat, add olive oil. Add the onion (shallot) and garlic and cook, stirring occasionally, until translucent, about 2 minutes. Add the rice and stir until it looks slightly translucent and has a nutty aroma, about 3 minutes. Pour in the wine and stir until the wine is reduced to half, another 2 minutes and then add the broth.

Cover the cooker with the lid and lock into place. Increase the heat to high and wait till the pressure reaches high or the cooker “whistles”, lower the heat to low and cook at high pressure for 10 minutes (I use a timer).

While the rice cooks, cut the asparagus and thaw the peas in the microwave or in warm water.

When the ten minutes of cooking time are over, carefully release or vent the pressure and release the steam completely. When the steam stops, carefully remove the lid of the pressure cooker. At this point, turn the heat back on to lowest setting. Gently mix in seasoning, asparagus pieces, peas and stir in the heavy cream, cream cheese, and add the Parmesan. Stir to combine and season with salt and pepper.

Spoon the risotto onto a serving bowl, garnish with some more Parmesan, and serve immediately.