In a large heavy bottomed casserole pan (e.g. Le Creuset), spray a fine layer of oil or use a splash of vegetable broth and use to saute the onion and garlic for a few minutes.
Add the zucchini, green beans and roasted red pepper, and cook, stirring occasionally for 5 minutes.
Add tomato, spices, rice and stir until well combined.
Add stock and bring to the boil. Reduce heat and simmer for approximately 20 minutes (this will depend on your rice age and variety so check regularly) until green beans and rice are tender. Take care the rice doesn't stick to the bottom and burn, so a simmer pad is a good idea if you have one, or just stir regularly.
Stir in soy milk, lemon zest and juice, spinach and turn off the heat. Allow to stand for 10 minutes (cook asparagus now if using) before serving sprinkled with the pine nuts, parsley and topped with the asparagus.
Some vegan parmesan / "cheesy sprinkles" goes well on the top too (grind some nuts with nutritional yeast and salt to taste).
Recipe by Plant Based Family Down Under at https://plantbasedfamilydownunder.com/2014/02/13/spanish-risotto/