For the Cilantro-Basil Hemp Seed Pesto: In a bowl, combine the cilantro, basil, hemp seeds, 2 tablespoons olive oil, lemon juice, garlic (if using), parmesan cheese (if using), crushed red pepper and a pinch of both salt and pepper. Taste and adjust seasonings. Add water to thin if desired.

Heat a large, high-sided skillet over medium heat and add 2 tablespoons olive oil. Add the onion, season with salt and pepper, and cook until caramelized, about 8 minutes.

Add the grated cauliflower and the minced garlic to the skillet. Season with salt and pepper and cook for 2 more minutes.

Deglaze the pan with white wine and cook, stirring constantly, until the liquid is almost evaporated. Stir in the asparagus.

Slowly pour in the veggie broth and coconut milk. Bring to a simmer and cook until the cauliflower and asparagus are tender and the mixture is creamy, about 6 to 8 minutes.

Remove from heat. Stir in the lemon zest and parmesan cheese. Taste and adjust seasonings.

Divide the risotto among bowls. Top generously with the prepared pesto.