Creamy Vegetable Vegan Risotto | Minimalist Baker Recipes

Ingredients

• 3 1/2 - 4 cups vegetable broth (warmed on the stovetop // store-bought)
• 2 Tbsp water (or oil), divided
• 1 small bundle asparagus (ends trimmed or 1 small bundle broccolini, stalks trimmed (we used both))
• 1 medium red bell pepper (seeds + stem removed, thinly sliced)
• ~1/4 tsp each sea salt and black pepper
• 3/4 cup thinly sliced shallot
• 1 cup arborio rice
• 1/4 cup dry white wine (or sub more vegetable broth)
• 1/4 cup vegan parmesan cheese (plus more for serving)