Truffle Oil & Asparagus Risotto

INGREDIENTS

6 cups

vegetable broth

2 tbsp

butter

small onion, finely chopped

2 cloves

garlic, minced

2 cups

arborio rice

1 cup

dry white wine (such as Sauvignon Blanc)

10 oz

Asparagus spears, cut into 1-inch pieces (about 2 cups)

1 tsp

fresh thyme, chopped

1 cup

freshly grated Parmesan cheese, divided

1 1/2 tbsp

white truffle oil

Salt