Trim the tough ends from the asparagus and cut into 1-inch pieces. Finely mince the shallots and garlic cloves. Zest the lemon and juice it, keeping both separate. Pour the broth into a saucepan and bring to a gentle simmer over medium heat, then reduce to low to keep it warm throughout cooking. Having everything prepped before you start the risotto is essential because the rice-cooking process moves quickly and you won't have time to chop between stirring.

Toss the asparagus pieces with 1.5 tsp olive oil, salt, pepper, and 0.75 tsp lemon zest. Spread on a baking sheet and roast at 400°F for 10-15 minutes until tender with lightly caramelized edges. This early roasting means the asparagus will be perfectly cooked and flavorful when you fold it into the risotto at the end, rather than becoming mushy from prolonged contact with the hot rice.

Melt 2 tbsp butter in a large heavy-bottomed pot over medium heat. Add the minced shallots and garlic, stirring frequently for 3-5 minutes until softened and fragrant but not browned. This creates the flavor foundation for the risotto—the butter enriches the aromatics while the gentle heat brings out their sweetness without bitterness.

Add the arborio rice to the butter and aromatics, stirring constantly for about 2 minutes until the rice grains are coated and smell slightly nutty. Pour in the white wine and stir continuously until it's completely absorbed by the rice—this takes about 1-2 minutes. Toasting the rice before adding liquid helps each grain cook evenly and maintain its structure, while the wine adds acidity and depth to the final dish.

Add the warm broth to the rice in approximately 1/2-cup increments, stirring frequently (every 30 seconds or so) and waiting until each addition is almost completely absorbed before adding the next. This process typically takes 18-20 minutes. I find that constant stirring isn't actually necessary—just frequent stirring releases just enough starch to create that creamy texture without turning it into mush. Continue until the rice is creamy and tender with a slight firmness (al dente) at the center of each grain.

Remove the pot from heat and stir in the remaining 1 tbsp butter, the grated parmesan, lemon juice, fresh thyme, salt, and black pepper to taste. Fold in the roasted asparagus from Step 2 gently so the pieces stay intact. The residual heat will continue to cook the rice slightly while the cheese and butter create that signature creamy risotto consistency. I recommend tasting and adjusting the lemon juice—you want brightness without harshness, so add it gradually until the flavor sings.

Divide the risotto among bowls or plates, being careful to scoop from the bottom to distribute the rice and asparagus evenly. Top each portion with a generous handful of fresh parsley and thin shavings of freshly grated parmesan cheese. Serve immediately while the risotto is still creamy and warm.