Vegan Lemon Asparagus Risotto

Name: Vegan Lemon Asparagus Risotto
Ingredients: 1 bunch of asparagus spears (15 to 20), trimmed and chopped into 1 1/2-inch pieces; 2 tablespoons olive oil; 1 shallot, diced; 1 cup onion, diced; 1 clove garlic, minced; 1 cup arborio rice; 1/2 cup white wine; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 5 cups low-sodium vegetable stock (you may not use it all, but have it handy anyway); Sea salt and black pepper, to taste; 1/4 cup nutritional yeast; 1 tablespoon fresh thyme leaves