Finely dice the onion into 1/4-inch pieces and mince the garlic cloves. Trim the asparagus and cut into 1-inch bias pieces—this angled cut exposes more surface area for better caramelization. Zest the lemon and set aside, then juice it into a small bowl. Pour the vegetable broth into a pot and bring to a gentle simmer over medium heat; maintaining this steady simmer throughout cooking ensures the rice cooks evenly and the risotto stays creamy. I like to keep the broth pot right next to my risotto pan so I can add it at a moment's notice without interrupting my stirring rhythm.

Heat 0.5 tbsp of olive oil in a large pan over medium-high heat. Once the oil is shimmering, add the cut asparagus and cook for 3-4 minutes, stirring occasionally, until the edges are golden and caramelized. Season lightly with salt, then add the lemon juice and toss to coat. Transfer the asparagus to a plate and set aside. This early searing builds flavor complexity into the dish before the risotto is even started—the caramelization adds a subtle sweetness that complements the nutritional yeast beautifully.

In the same pan, add the remaining 2 tbsp olive oil over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and softened. Add the minced garlic and thyme sprigs, stirring constantly for about 1 minute until fragrant—this blooms the garlic's flavors into the oil. Pour in the carnaroli rice and stir continuously for 2-3 minutes until each grain is coated with oil and lightly toasted. You'll hear a subtle clicking sound as the rice grains rub together; this toasting step is crucial because it seals the outside of each grain and prevents them from becoming mushy.

Add the hot vegetable broth to the rice in three stages, using about 1/3 cup at a time. After each addition, stir frequently (though not constantly—every 30 seconds or so) over medium heat until the liquid is mostly absorbed and you can see the bottom of the pan when you drag your spoon across it, roughly 5-6 minutes per addition. This gradual addition allows the rice to release its starches slowly, which creates the signature creamy texture of risotto. After the second addition of broth, stir in the nutritional yeast at around the 10-minute mark total cooking time, which incorporates beautifully and develops the savory, cheesy notes.

Once the final addition of broth has been mostly absorbed and the rice is tender but still has a slight firmness to the bite (al dente), reduce the heat to low. Gently stir in the peas and the seared asparagus from Step 2, along with most of the lemon zest, reserving a pinch for garnish. Stir gently for 30 seconds to warm everything through. Season with 1/4 teaspoon black pepper and taste—add a pinch more salt if needed. The risotto should flow slightly on the plate; if it seems too thick, stir in a splash more warm broth. Divide into bowls and top each serving with a few extra pieces of seared asparagus and a sprinkle of the reserved lemon zest.