In a small saucepan over medium heat, bring broth to a simmer. Keep warm but do not boil. In a large sauté pan over medium heat, heat oil. Add rice, onion and garlic; sauté for 5 min. Add wine; cook until liquid evaporates. Add 2 cups broth to rice and cook until liquid is nearly absorbed (about 5 min.); if liquid takes much longer or much less than 5 min. to absorb, adjust heat up or down slightly. Add another 1 cup broth, stirring occasionally; cook another 5 min. or so until the liquid is almost gone again. Continue adding broth, 1 cup at a time, until rice is tender (about 15-20 min.); add asparagus in the last 5 min. of cooking. Add cheeses, nuts, nutmeg, salt and pepper; stir to melt cheeses. Serve immediately while very hot.

Tasty Tip:

• Toast nuts in a dry sauté pan over medium heat or in a preheated 350° oven until fragrant and golden (3-5 min.), stirring occasionally.