Put your oven on at 400 F. Peel and chop your onion. Peel and mince the garlic. Saute the onions with olive oil or in some water.

Add in your rice and fry it, so the edges turn translucent for about 2 minutes while stirring at the same time. Add in your wine or vinegar, half a cup of water, and the veggie stock powder. Add water a half cup at a time and let the water absorb the rice. When you have added about 3 cups, grate the lemon zest and add it to the risotto. Add also pepper, turmeric, and thyme.

When you have added about 3 cups, grate the lemon zest and add it to the risotto. Add also pepper, turmeric, and thyme.

You will need to add about 4 cups of water, but the amount depends on the cooking temperature and the absorption capacity of the rice. It takes about 20 minutes to cook the rice on medium heat.

Chop the tofu into the same sized medium/small chunks. Rinse the asparagus and snap the root part of the stems.

Put them on parchment paper. If you want, add some olive oil on top. Cook them in the oven for 5-10 minutes.

Taste the risotto; the consistency should be quite loose. Rice needs to be tender but still have some chew.

As the last, add in grated vegan parmesan, mix, and add salt to flavor if needed.

Serve with the asparagus and tofu, and decorate with fresh herbs like thyme and parmesan cheese bites. You can also add some more fresh grated lemon zest on top.