Walnut Risotto with Roasted Asparagus

5 cups organic vegetable broth
2 tbsp olive oil
1/2 cup chopped onion
1-1/4 cups arborio rice or medium-grain white rice
1/2 cup dry white wine

2 pounds asparagus, tough ends trimmed
2 large garlic clove, thinly sliced

1/4 cup finely chopped toasted walnuts
1/3 cup freshly grated Parmesan cheese
pepper to taste (salt shouldn't be necessary)

Preheat oven to 450°F. Bring broth to simmer in medium saucepan. Cover and remove from heat. Heat 1 tbsp of olive oil in heavy medium saucepan over medium-high heat. Add onion and sauté until light golden, about 4 minutes. Add rice and stir 1 minute. Add wine and stir until wine evaporates, about 2 minutes. Add 1/2 cup hot broth and cook until liquid is absorbed, stirring frequently. Continue adding more broth, 1/2 cupful at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more, about 25 minutes.
Meanwhile, place asparagus and garlic in shallow baking dish. Drizzle 1 tbsp of oil over. Sprinkle with salt and pepper. Toss to coat with oil. Bake asparagus until tender, turning occasionally, about 16 minutes.
Mix walnuts and grated Parmesan into risotto. Season with salt and pepper. Arrange roasted asparagus in center of 4 plates. Top with risotto.

Serves 4 (no extras)