📖 Instructions

1. Prepare the Broth: In a saucepan, bring 4 cups of vegetable broth to a simmer. Keep it warm over low heat throughout the cooking process. This is crucial – cold broth will lower the temperature of the rice and mess up the cooking process.
2. Toast the Walnuts: In a dry skillet over medium heat, toast ½ cup of walnut halves for 3-5 minutes, or until fragrant and lightly browned. Watch them carefully; they can burn quickly. Once toasted, roughly chop them and set aside. Pro Tip: Toasting nuts brings out their flavor. Don't skip this step!
3. Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add 1 small, finely chopped onion and cook until softened, about 5 minutes. Then, add 2 cloves of minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic; burnt garlic is bitter and can ruin the dish. This is the foundation of the flavor, so don't rush this step!
4. Toast the Rice: Add 1 ½ cups of Arborio rice to the pot and cook, stirring constantly, for 2-3 minutes until the grains are translucent around the edges. This toasting step is essential for creating a creamy risotto, as it helps the rice release its starch slowly. Listen for a slight crackling sound as the rice toasts.
5. Deglaze with Wine: Pour in ½ cup of dry white wine (like Sauvignon Blanc or Pinot Grigio) and stir until it is completely absorbed by the rice. The wine adds acidity and depth of flavor to the risotto. If you don’t have wine, you can substitute with a tablespoon of lemon juice mixed with broth.
6. Add Broth Gradually: Add 1 cup of the warm broth to the rice and stir constantly until it is almost completely absorbed. Then, add another cup of broth and repeat the stirring process. Continue adding broth, one cup at a time, stirring constantly, until the rice is creamy and al dente, about 20-25 minutes. Be patient! This is where the magic happens. The constant stirring releases the starch, creating that characteristic creamy texture.
7. Incorporate Asparagus: While the rice is cooking, prepare the asparagus. Snap off the tough ends of 1 pound of asparagus and cut the spears into 1-inch pieces. In the last 5 minutes of cooking, stir the asparagus into the risotto. This ensures the asparagus is tender-crisp but not mushy. Mushy asparagus? No thank you!
8. Stir in Cheese and Seasonings: Remove the pot from the heat. Stir in 4 ounces of crumbled goat cheese and 2 tablespoons of butter until melted and well combined. Season with salt and freshly ground black pepper to taste. The goat cheese adds a tangy creaminess that complements the asparagus beautifully.
9. Garnish and Serve: Stir in most of the toasted walnuts, reserving some for garnish. Serve immediately, garnished with the remaining walnuts and a sprinkle of fresh parsley, if desired. Risotto is best served immediately, as it tends to thicken as it cools. I sometimes add a small pat of butter on top for that extra shiny, luxurious look. Presentation is key!
10. Enjoy!