Asparagus and Green Onion Risotto

2 T. butter
3/4 c. chopped green onions
1/2 tsp. chopped fresh thyme
1 1/2 c. uncooked Arborio rice
5 c. low-sodium chicken broth
1/2 lb. fresh asparagus, cut into 1-inch pieces
1/3 c. freshly grated parmesan cheese

Melt butter in a large heavy saucepan over medium heat; add green onions and thyme, and saute 1 minute or until onions are soft. Add rice, stirring to coat. Add 2 1/2 cups broth, and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 15 minutes. Add 1/2 cup broth, and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 20 minutes.)

Stir in asparagus. Simmer 3 to 5 more minutes or until asparagus is tender and mixture is creamy. Stir in parmesan cheese. Serve immediately. Garnish with shaved parmesan, if desired.