Cauliflower Risotto

Make the Cauliflower Rice - Carefully grate the florets using the largest hole on a box grater. This should yield about 4 cups of cauliflower rice. Alternatively, use a chef's knife or food processor to make rice-sized pieces.
Cook the Mushrooms - In a large Dutch oven or sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and saute until tender, about 3 minutes. Transfer to a plate and reserve.
Saute the Alliums and Rice - Reduce the heat to medium and add 1 tablespoon olive oil. Add the onion and garlic, and cook until soft and translucent, 2 to 3 minutes. Add the cauliflower rice and stir to combine. Saute to lightly cook the surface, about 2 minutes.
Deglaze with Pan - Add the white wine and stir and scrape the bottom of the pan until the wine has evaporated, about 2 minutes. A non-alcohol alternative is to use vegetable broth.
Cook the Vegetables - Add the asparagus, zucchini, and peas. Stir to combine, then turn the heat up to medium-high. Add the broth and milk, stir, and cook until the liquid mostly evaporates, about 6 to 8 minutes. The cauliflower should be tender, with a small amount of liquid left in the pan.
Add the Cheese and Mushrooms - Turn off the heat and stir in the parmesan cheese, salt, and black pepper. Add the cooked mushrooms and lemon zest, and stir to combine. Season with more salt and pepper to taste.
To Serve - Garnish with parsley, basil, and more parmesan cheese on top if desired.