Halve, peel, and finely dice the onion. Mince or grate the garlic. Trim and discard the bottom inch of the asparagus, then cut into 2-inch pieces. Finely shop the mint. Coarsely chop the walnuts.

In a medium pot, bring 4 cups of water to a boil with the stock concentrates. Once boiling, add the asparagus into the stock for about 1 minute. Remove with a slotted spoon and set aside. Keep the stock on low heat to keep warm.

Heat 1 tablespoon butter in a medium pan over medium heat. Add the onion and garlic and cook for 5 minutes, until softened. Season with salt and pepper.

Once the onions are softened, add the Arborio rice and cook, stirring, for about 2 minutes, until translucent. Begin adding the stock 1/4 cup at a time, stirring after each addition, until absorbed.

Once the risotto is almost done, add the asparagus, peas, half the goat cheese, and half the mint. Continue cooking until rice is soft but still has a bit of bite to it, 30-40 minutes total.

Serve the risotto. Garnish with chopped walnuts, remaining goat cheese, and a sprinkle of remaining mint. Enjoy!