Step 1

In a microwave-safe bowl, combine the asparagus and 2 Tbs. water. Cover loosely with plastic wrap and microwave on high until the spears are crisp-tender, about 2 minutes. Alternatively, place the asparagus in a steamer basket and set over a saucepan of simmering water. Cover and steam until the spears are crisp-tender, 3 to 4 minutes. Cut into 1-inch (2.5-cm) pieces and set aside.

Step 2

In a large sauté pan over medium heat, melt the butter with the olive oil. When the butter has melted, add the shallot and cook, stirring often, until starting to soften, about 5 minutes. Stir in the thyme sprigs and cook until the shallot is softened and translucent, about 3 minutes longer.

Step 3

Add the rice and 1 tsp. salt to the pan, stirring to coat the grains of rice with the butter and oil. Raise the heat to medium-high, pour in the wine and stir until absorbed. Reduce the heat to medium and add a ladleful of the hot broth. Cook, stirring often, until the broth is absorbed. Reduce the heat to medium-low if necessary to maintain a gentle simmer. Continue to cook the risotto, adding the broth a ladleful at a time and stirring until it is absorbed, until the rice is tender but still pleasantly chewy, about 20 minutes.

Step 4

Stir in the reserved asparagus, lemon zest, cream and cheese. Then stir in the lemon juice and a final ladleful of broth to achieve a creamy texture. The risotto should not be too stiff or too runny; it should mound softly on a spoon. Sprinkle with the parsley, season with pepper and serve immediately. Serves 4.

Step 5

Recipe adapted from Williams Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2015)