Spring roasted vegetable risotto

Name: Spring roasted vegetable risotto
Ingredients: 1 shallot, finely minced; 2 cloves of garlic, minced; 1 tablespoon butter; 1/2 cup white wine (or vegetable broth); 1/2 cup vegetable broth; 2 cups Blue Diamond Almond Breeze unsweetened almond milk; 1 1/2 cups short grain brown rice (you can also use white, but I enjoy the nutty flavor the brown rice provides); 1 cup grape tomatoes; 1 bunch of asparagus, washed and chopped; 2 bell peppers, sliced; Optional: 2-4 oz crumbled goat cheese; Salt, pepper, olive oil; Fresh chopped parsley for garnish