1 ¾ cups vegetable broth

½ cup water, plus extra as needed

2 tablespoons extra-virgin olive oil, divided

3 ounces cremini mushrooms, trimmed and sliced

thin

½ teaspoon table salt, divided

1 small onion, chopped fine

½ cup arborio rice

3 ounces asparagus, trimmed and cut into ½-inch

pieces

¼ cup frozen peas

¼ cup grated plant-based Parmesan cheese, plus extra

for serving

2 tablespoons chopped fresh basil or parsley

2 teaspoons lemon juice

1 Combine broth and water in 4-cup liquid measuring cup

or medium bowl and microwave until simmering, about 5

minutes. Cover to keep warm.

2 Heat 2 teaspoons oil in large saucepan over medium

heat until shimmering. Add mushrooms and ¼ teaspoon

salt, cover, and cook until mushrooms begin to release

their liquid, about 3 minutes. Uncover and continue to

cook until liquid has evaporated and mushrooms begin to

brown, about 3 minutes; transfer to bowl.

3 Heat 2 teaspoons oil in now-empty saucepan over

medium heat until shimmering. Add onion and remaining

¼ teaspoon salt and cook until softened, about 3 minutes.

Add rice and cook, stirring constantly, until grains are

translucent around edges, about 1 minute.

4 Stir in 1 ½ cups warm broth and bring to simmer. Reduce

heat to medium-low, cover, and simmer until almost all

liquid is absorbed, 10 to 12 minutes. Stir in asparagus,

cover, and cook for 2 minutes. Add ½ cup warm broth

and cook, stirring constantly, until liquid is absorbed,

about 3 minutes. Add peas and remaining broth and cook,

stirring constantly, until rice is creamy and tender, about 3

minutes.

5 Off heat, stir in mushrooms, cover, and let sit until

warmed through, about 2 minutes. Stir in Parmesan,

basil, lemon juice, and remaining 2 teaspoons oil. Adjust

consistency with extra warm water as needed. Season with

salt and pepper to taste. Serve with extra Parmesan.