Lemon Risotto With Asparagus

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3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth

1 tablespoon olive oil

1/2 cup finely chopped onion

1 1/2 cups uncooked Arborio rice

2 teaspoons grated lemon rind

1/2 cup dry white wine

3 cups (1-inch) diagonally cut asparagus (about 1 pound)

1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

2 tablespoons fresh lemon juice

2 teaspoons fresh thyme leaves

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