Risotto with Asparagus and Shiitakes

In a medium saucepan, bring broth to a simmer; keep warm over low.

rim and reserve asparagus tips; thinly slice tender parts of stalks to make 3/4 cup.

In a large, heavy skillet, heat 2 tablespoons oil over medium-high. Add sliced mushrooms; cook until softened, about 4 minutes. Add 2 tablespoons wine; stir to remove any browned bits from bottom of skillet. Cook until wine is nearly evaporated. Stir in 1 teaspoon thyme; season with salt and pepper. Transfer mushrooms to a bowl. Wipe out skillet.

In the same skillet, heat 2 tablespoons oil over medium. Add onion and a pinch of salt; cook until softened, about 3 minutes. Stir in garlic; cook 1 minute. Add rice; cook and stir 1 minute to coat rice in oil. Add 1/2 cup wine, stirring constantly until almost absorbed, about 2 minutes. Add 1/2 cup broth, stirring until absorbed. Add remaining broth, 1/2 cup at a time, stirring almost constantly until each addition is absorbed before adding the next and until rice is tender and creamy, 20 to 23 minutes total. Add asparagus with last addition of broth. Cover and cook until asparagus is just tender, about 3 minutes. Stir in mushrooms until warm. Add a bit more broth if needed to make creamy.

Stir in Parmesan cheese, half of the chives, 1 teaspoon thyme, and salt and pepper to taste. Remove risotto from heat and stir in butter. Sprinkle servings with the remaining chives and lemon zest (if using).