Prepare the asparagus - Trim the asparagus by snapping off the woody ends at the base of the spear. Cut the asparagus into 1-inch pieces.If you prefer, you can cut the asparagus into smaller or larger pieces, depending on your preference. Make sure to discard the woody ends, as they are tough and not enjoyable to eat.

Heat the chicken broth - In a medium saucepan, heat the chicken broth over medium heat until it simmers. Reduce the heat to low and keep the broth warm.Make sure to heat the chicken broth before adding it to the risotto. This will help the rice absorb the liquid more evenly and create a creamy and smooth texture.

Saute the onion and garlic - In a large saucepan or Dutch oven, heat the butter and olive oil over medium heat. Add the onion and garlic and sauté until soft and fragrant, about 2-3 minutes.Make sure to stir the onion and garlic frequently to prevent burning. You can also add a pinch of salt to help the onion release its juices and cook evenly.

Add the rice - Add the Arborio rice to the saucepan and stir to coat it with the onion and garlic mixture. Cook for 1-2 minutes until the rice turns translucent.Stir the rice constantly to prevent it from sticking to the bottom of the pan. You can also toast the rice in the oven or in a dry pan before adding it to the saucepan to enhance its flavor.

Deglaze with white wine - Add the white wine to the saucepan and stir until it is absorbed by the rice. This will help deglaze the pan and add some acidity to the risotto.Choose a dry white wine that you enjoy drinking, such as Pinot Grigio or Sauvignon Blanc. You can also use vermouth or sherry instead of white wine.

Add the chicken broth - Add a ladleful of warm chicken broth to the saucepan and stir until it is absorbed by the rice. Repeat this process, adding one ladleful of broth at a time and stirring constantly, until the rice is tender and creamy.Make sure to add the chicken broth gradually, allowing the rice to absorb the liquid before adding more. This will help the rice cook evenly and create a creamy texture. You may not need to use all of the chicken broth, or you may need to add more if the rice is still too firm.

Add the asparagus and goat cheese - When the rice is almost cooked, add the asparagus and stir until it is heated through. Add the crumbled goat cheese and stir until it is melted and creamy.Make sure the asparagus is cooked to your liking – some people prefer it tender, while others like it crispier. You can also add other vegetables or herbs to the risotto, such as peas, spinach, or basil.

Serve and enjoy! - Divide the risotto among four bowls and garnish with additional goat cheese or fresh herbs if desired. Serve immediately and enjoy!