Risotto Primavera with Mushrooms, asparagus and Peas for Two

Ingredients

• 1 3/4 c vegetable broth
• 1/2 c water, plus extra as needed
• 2 T extra-virgin olive oil, divided
• 3 oz cremini mushrooms, trimmed and sliced thin
• 1/2 tsp salt, divided
• 1 small onion, chopped fine
• 1/2 c arborio rice
• 3 oz asparagus, trimmed and cut into 1/2" pieces
• 1/4 c frozen peas or fresh
• 1/4 c grated plant-based Parmesan cheese plus extra for serving
• 2 tablespoons chopped fresh basil or parsley
• 2 teaspoons of lemon juice