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Prepare the asparagus by bending to find the snapping point to remove the woody tips. Use these for stock making.
Finely slice most of the asparagus stems into rounds.
Cook the asparagus tips separately to avoid overcooking them in the risotto.
Heat the pressure cooker, add olive oil and sear the asparagus slightly. Add a splash of water, bring up to high pressure and immediately fast release.
Remove the asparagus from the pressure cooker.
Wipe out the pressure cooker and heat again. Add remaining olive oil and butter.
Add the leek and sauté for 3-4 minutes until translucent.
Add finely sliced asparagus stems, courgettes, and garlic. Cook for another minute, then stir in the herbs and rice.
Pour in the wine and bring to a boil, allowing most of it to boil off.
Add all the stock and season with salt and pepper. Make sure the base of the cooker is deglazed.
Close the lid and bring it up to high pressure. Adjust the heat to maintain pressure.
After the high pressure cooking time is up, remove from heat and fast release.
Return to low heat and loosen with a splash of extra stock if needed.
Beat in the lemon zest, butter, and parmesan, then stir in courgette flowers if using.
Roughly chop the reserved asparagus and stir in.
Divide the risotto between bowls and garnish with more courgette and chive flowers or herbs.