Summer Sweet Corn and Asparagus Risotto (Dairy-Free)

0 Bring the water to a gentle simmer in a small saucepan and dissolve the vegan "chicken" bouillon cubes.
1 Meanwhile, melt 1 tbsp dairy-free butter (if using) in a large saucepan or deep skillet over medium heat. Alternatively, you can add a splash of the broth to coat the pan.
2 Add the finely chopped asparagus and sauté for 2–3 minutes, just until bright green and slightly tender. Stir in the fresh corn and cook for another 30–60 seconds. Transfer the vegetables to a plate and set aside.
3 Add the second tbsp of butter or a splash of broth and add in the shallot and cook for 2 minutes, until softened. Stir in the garlic and cook for another 30 seconds, until fragrant. Add the arborio rice to the same pan and cook for 2 minutes, stirring frequently, until the grains are lightly toasted.
4 Pour in the white wine and cook until it has almost completely absorbed.
5 Begin adding the warm broth one ladle at a time, stirring frequently. Wait until most of the liquid has been absorbed before adding the next ladle before continuing. Continue adding broth until the rice is creamy and tender with a slight bite remaining, about 18–20 minutes.
6 Remove the pan from the heat and stir in the dairy-free parmesan, lemon juice, chopped basil, and the reserved asparagus and corn. Season generously with salt and freshly cracked black pepper. If the risotto is thicker than you'd like, stir in an extra splash of warm broth until it reaches your desired consistency. For a creamier result, you can stir in the optional coconut milk or cashew cream. 
7 Taste and adjust the seasoning as needed, then serve immediately with additional dairy-free parmesan, fresh basil, cracked black pepper, and lemon wedges for squeezing over the top.