Quarter mushrooms. Peel and mince shallot. Trim woody ends off asparagus and cut into 1" lengths at an angle. Peel and cut golden beet into 1/4" dice.

Bring a small pot with 4 1/2 cups water to boil and stir in vegetable base. This will be your broth. Turn heat to low. In a second small pot, heat 2 tsp. olive oil over medium heat. Add diced beets and cook 2 minutes, then add shallot and cook 30 seconds, or until aromatic. Add arborio rice and stir to coat with oil. Toast 1 minute.

Add 1 cup of hot vegetable broth to pot with rice. Rice should just be covered by broth. Stir rice continuously until nearly all broth is absorbed, then repeat with another cup of broth. Continue this process for 18-22 minutes, stirring all the while. Taste risotto as you cook to keep track of its tenderness. When rice has no more "bite" or crunch, it's done. You probably will not need all the broth, so check often.

While risotto cooks, heat 2 tsp. olive oil in a medium pan over medium-high heat. Add mushrooms and cook until browned and softened, 5-6 minutes. Add asparagus and cook 2-3 minutes until asparagus is tender and slightly caramelized. Season with a pinch of salt and pepper.

When risotto is nearly finished, stir in butter until combined. Add truffle oil, salt, and pepper to taste. Truffle oil is a strong flavor, so start with a few drops, taste, and add more if desired.

Divide risotto between two bowls and garnish each with sautéed mushrooms and asparagus. Sprinkle with goat cheese and serve.