In a medium pan, heat up the vegetable broth and leave it at a very low simmer.
Heat olive oil in a large heavy-bottomed pan over medium heat. Add onions and garlic and sauté for 5 minutes until onions are translucent and fragrant.
Add rice and toast for 1 minute. Turn heat down to medium-low.
Add white wine and lemon juice and stir until almost all the white wine has dissolved.
Using a ladle, scoop one ladle-full of vegetable broth into the rice and stir until it has mostly evaporated. Continue doing this, one ladle at a time, until all the vegetable broth is used and rice is thick and cooked. You may need to add 1 - 2 more ladles of hot water depending on how quickly the rice cooked. Stirring constantly.
When the last ladle has been added, add asparagus, peas, and vegan butter.
Once all vegetable broth has evaporated, turn off heat and add vegan parmesan and salt and pepper to taste.
Serve immediately with lemon wedges and parsley.