Tuna & Vegetable Risotto

Ingredients

• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 cup arborio rice
• 1 cup dry white wine
• 1 cup sliced asparagus, 1-inch pieces
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 – 5 oz. cans Genova Yellowfin Tuna in Olive Oil, drained
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• Fresh thyme sprigs for garnish