Italian Risotto

Ingredients

• 2 tablespoons extra-virgin olive oil
• ¼ shallots, diced
• 1 cub Arborio rice
• 2 tablespoons lemon juice
• 3 ½ cups water
• 6 large asparagus spears, steamed until soft, sliced
• ¾ cup non-dairy milk
• 2 tablespoons nutritional yeast
• 1 tablespoon tahini
• 1 tablespoon mirin
• 1 ½ teaspoons basil, minced
• 1 ½ teaspoons chopped parsley
• ¼ teaspoon saffron strands soaked in 2 tablespoons warm water
• ½ teaspoon oregano
• ½ teaspoon thyme
• ½ teaspoon rosemary
• Celtic Sea Salt
• Black pepper
• Crushed pepper flakes
• Tamari to taste