Spring Risotto

Ingredients

• 1 pound asparagus, trimmed and cut into 3/4-inch pieces
• 1 3/4 cups fat-free, lower-sodium chicken broth
• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 2 garlic cloves, minced
• 1 cup uncooked Arborio rice
• 1 cup frozen shelled edamame
• 3/4 teaspoon kosher salt
• 1/4 cup 1/3-less-fat cream cheese
• 1/2 teaspoon freshly ground black pepper
• 1 ounce shaved Parmesan cheese
• 2 tablespoons chopped fresh thyme