Lemon Asparagus Risotto
with Fresh Thyme
This light risotto is bright and elegant, but also has the creamy comfort and decadence you’d expect from the traditional dish. To trim the asparagus in the perfect spot, simply hold one stalk with one hand at each end and gently bend until it snaps. It will break on the line where the tough bottom stalks meet the tender. Cut the entire bunch at that length and then chop into pieces from there.