Turn your Crock-Pot Express Mulit-Cooker to the saute function. Add the 2 tbsp of butter to the pot and allow it melt.

Add in the garlic and saute for 2 minutes until broned. Pour in the rice and stir it around until it starts to toast. It will look light golden brown.

Pour in the 2 cups of chicken/vegetable stock. Stir and put the lid on the Crock-Pot Express Multi Cooker.

Set it to high pressure and cook for 6 minutes. When the cooking time is up, quick release the steam.

Stir the mixture together and add the Parmesan, peas, baby spinach, asparagus, lemon juice and 1/2 tbps lemon pepper seasoning. Taste for seasoning and add remaining 1/2 tbsp if needed.

Replace lid and let sit on the "Keep Warm" setting for 5-10 minutes. Add salt and pepper to your desired taste.

While the risotto is cooking for the remaining 5-10 minutes, sauté your shrimp in 1/2 tbsp olive oil on the stove.

Season with lemon pepper seasoning as desired, or no seasoning at all.

Add the shrimp to the risotto once it has finished cooking. Add more chicken stock if it needs thinned out. As it sits, it will thicken. Serve immediately.