Add the diced onion, minced garlic and olive oil to a large pot or dutch oven.
Saute over medium heat until the onion starts to brown, about 5-7 minutes.
Meanwhile, bring a small pot of water to a boil. Once boiling, add the asparagus and blanch for just 1 minute, then drain and set aside.
Add in the white wine to the pot with the onion and simmer until all liquid has absorbed, stirring occasionally.
Add in the rice, half of the herbs (save the rest for later), salt, pepper and bay leaves.
Toast the rice for 1-2 minutes.
Add in 1 cup of the vegetable broth and simmer over low heat until absorbed, stirring frequently. Repeat this step, adding just 1 cup at a time.
Once you've use 4 cups, stir in the cashew parmesan.
After 5 cups of broth have been used, check the rice for doneness. I usually need all 6 cups of broth, but it can vary depending on how high the heat was.
Keep adding broth, 1 cup at a time until the rice is fully cooked and the risotto is creamy.
Discard the bay leaves and stir in the lemon juice, rest of the herbs, blanched asparagus and vegan butter if using.
Serve warm with extra cashew parmesan and enjoy!