Once both the cashew cream and spring veggies are completely prepared, heat the vegetable broth and water in a large stock pot over low heat until hot and simmering. It’s important to keep the broth hot throughout the cooking process.
Add the olive oil, shallots, and garlic to a large sauté pan and turn the heat on medium-low. Cook for 2 to 4 minutes or until the shallots are just starting to turn translucent, stirring occasionally.
From here on out, no straying from the stove. Risotto requires constant stirring and your complete and undivided attention. Throw on some energizing beats and let's get to it.
Add the arborio rice to the pan and toast for 4 minutes or until the rice is pale golden and mostly translucent with just a small fleck of white in the center, stirring constantly. Take your time with this step as it's important to break down the wall of the grain so that it can absorb liquid as it cooks.
Add the white wine and cook for 2 minutes or until almost absorbed, stirring constantly.
Increase the heat to medium, and use a ladle to add approximately ½ a cup of the hot vegetable broth to the pan. Use figure-eight motions to stir the rice constantly as it absorbs the broth. When nearly all of the broth has been absorbed, add in another ½ cup of vegetable broth. Repeat this process, adding broth, stirring constantly, and never leaving the pan, until all of the broth has been used or until the risotto is thick, creamy, and tender. You may not need to use all of the broth. This typically takes about 20 to 25 minutes.
Turn off the heat and stir in the roasted garlic cashew cream, lemon juice, sea salt, and black pepper. Divide between plates or bowls and top with the spring veggies. Serve immediately.