Begin by preparing your cauliflower for the risotto. Cut a large head of cauliflower into florets, then use a box grater or a food processor to rice them until they resemble small grains. Set the riced cauliflower aside.

In a large Dutch oven or skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced brown mushrooms and sauté for about 3 minutes until tender. Remove the mushrooms from the pan and set aside.

Lower the heat to medium and add the remaining tablespoon of olive oil to the pan. Add the diced yellow onion and minced garlic, stirring for 2-3 minutes until translucent. Stir in the riced cauliflower and sauté for an additional 2 minutes.

Pour in ¼ cup of dry white wine to deglaze the pan, scraping the bottom to loosen bits stuck to the surface. Cook for about 2 minutes until the wine evaporates.

Add the sliced asparagus, grated zucchini, and green peas. Pour in ½ cup of vegetable broth and ½ cup of whole milk. Stir and cook for 6-8 minutes until the liquid is absorbed and vegetables are tender.

Turn off the heat and stir in ½ cup of grated Parmesan cheese, kosher salt, black pepper, the cooked mushrooms, and lemon zest. Taste and adjust seasonings as desired.

Scoop the risotto into bowls and garnish with parsley and basil. Serve warm, enjoying a comforting meal.