Creamy Lemon Risotto with Asparagus | Williams Sonoma

Ingredients

• 1 lb. (500 g) asparagus, ends trimmed
• 1 Tbs. unsalted butter
• 1 Tbs. extra-virgin olive oil
• 1 shallot, finely chopped
• 3 fresh thyme sprigs
• 2 cups (14 oz./440 g) Arborio or Carnaroli rice
• Fine sea salt and freshly ground pepper
• 1/4 cup (2 fl. oz./60 ml) dry white wine
• 6 cups (48 fl. oz./1.5 l) chicken broth, heated to a simmer
• 2 tsp. finely grated lemon zest
• 1/2 cup (4 fl. oz./125 ml) heavy cream
• 1/2 cup (2 oz./60 g) grated Parmesan cheese
• 2 Tbs. fresh lemon juice
• 2 Tbs. minced fresh flat-leaf parsley