Thoroughly rinse produce and pat dry. Peel and mince shallot. Trim bottom 2" from asparagus stalks. Cut off tips and set aside. Cut remaining stalks into ¼" rounds. Halve baby carrots lengthwise. Stem and stack basil leaves, roll into a cylinder, and slice across the length of the roll creating very thin strips (chiffonade). Cut roasted red pepper into thin strips (julienne). Combine vegetable base and 4 cups of water in a small pot and bring to a simmer.

Heat 2 tsp. of olive oil in a medium pan over medium heat. Add shallot and cook 30 seconds until aromatic. Add arborio rice and stir to coat with oil, toasting rice for 1 minute. Add white cooking wine and cook until wine evaporates, about 1 minute.

Keep pan with arborio over medium heat and add ½ cup vegetable broth. Stir, and let rice absorb almost all the liquid. Repeat, adding ½ cup of broth at a time until rice is tender, 18-22 minutes. Just before finishing, add asparagus stalk rounds and season with a pinch of salt and pepper.

Heat 2 tsp. olive oil in a medium pan over medium heat. Add baby carrots and asparagus tips. Sauté 2 minutes and add 1 Tbsp. of water. Continue cooking until vegetables are vibrant and tender, 4-5 more minutes. Set aside.

Just before serving, stir in Parmesan cheese (reserving a bit for garnish) and roasted red peppers into risotto.

Serve risotto in a shallow bowl or on a plate. Garnish with asparagus tips and baby carrots. Sprinkle reserved Parmesan and basil chiffonade over the top.