Vegan Asparagus Risotto

Preheat the oven to 400F and prep the veggies. Trim about 1 inch off the ends of each asparagus stem and discard the tough ends. Then, cut the remaining asparagus stems into 3 pieces about 3-inches long. You can also slice the shallots and mince the garlic needed for the risotto at this time.
Add the asparagus to a baking tray and season with the oil, salt, garlic powder, and pepper. Toss together until the asparagus is coated.
Add the tray of seasoned asparagus to the oven and roast for 20-25 minutes. I recommend removing the tray from the oven and tossing the asparagus halfway through roasting so that it cooks evenly.
Once the asparagus is fully cooked, remove from the oven and set aside.

While the asparagus is roasting, make the risotto. Add the vegan butter to a dutch oven or large pot and turn on the heat.
Once the butter has melted and is beginning to bubble, add in the sliced shallots and minced garlic. Cook for 2-3 minutes until the garlic is fragrant and the shallots are beginning to turn translucent.
Next, add the arborio rice to the pan. Mix it with the shallots and garlic for about 1 minute to toast the grains.
Immediately add the white wine to deglaze the pan and remove any stuck bits of food from the bottom of the pan.
Then, add the vegetable broth, soy milk, lemon juice, lemon zest, and the seasoning including the salt, pepper, and dried parsley to the pan. Mix together and reduce the heat to medium.
Cook the risotto until all the liquid has been absorbed and the rice is fully cooked, chewy, and al dente (about 30-40 minutes). If the liquid is being absorbed too quickly and the rice is not cooked yet, just add ¼ cup more vegetable broth at a time until the risotto is fully cooked through.
Once cooked, remove the lemon risotto from the heat and add in the roasted asparagus. Mix together and then serve as is or add vegan parmesan and lemon zest on top for an even tastier dish. Enjoy!