Begin by washing and chopping your fresh asparagus into bite-sized pieces, then finely chop the onion, and mince the garlic. Gather all ingredients.

Combine the Arborio rice, vegetable broth, frozen peas, chopped asparagus, onion, minced garlic, dried thyme, salt, and black pepper in the crockpot.

Cover the crockpot with its lid and set it to low heat. Allow the risotto to cook for 4 to 5 hours, stirring occasionally.

Once the rice has reached the perfect creamy texture, stir in the fresh lemon juice and zest, and mix in grated Parmesan cheese if desired.

Spoon the warm risotto into bowls and garnish with fresh parsley and a sprinkle of additional lemon zest.