Spring Risotto

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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

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