Vegan Lemon Asparagus Risotto

Ingredients

• 1 bunch of asparagus spears (15 to 20), trimmed and chopped into 1 1/2-inch pieces
• 2 tablespoons olive oil
• 1 shallot, diced
• 1 cup onion, diced
• 1 clove garlic, minced
• 1 cup arborio rice
• 1/2 cup white wine
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 5 cups low-sodium vegetable stock (you may not use it all, but have it handy anyway)
• Sea salt and black pepper, to taste
• 1/4 cup nutritional yeast
• 1 tablespoon fresh thyme leaves

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