In a medium-small pot, heat the vegetable broth to just below a simmer. Reduce the heat to low and keep warm throughout the risotto cooking process. Scoop 1/2 cup of the warm broth into a small bowl, then whisk in the miso.
Meanwhile, heat the olive oil over medium heat in a medium sized pot. Toast the rice for about five minutes, stirring occasionally.
Reduce the heat to medium-low, then add the wine, gently stirring.
Once the wine is mostly absorbed, add about 1/2 cup hot broth. Stir occasionally. Once the broth is absorbed, add another 1/2 cup hot broth, repeating the process for about 25 minutes, or until the rice is plumb and just tender—you don't want your rice to be too crunchy (undercooked) or too mushy (overcooked). When tasting for doneness, remember that the rice is not seasoned yet. We're just focusing on texture. Once the risotto is done, you may have some broth left over.
Fold in the reserved miso-broth mixture, followed by the cream cheese, nutritional yeast, lemon juice, corn, red pepper flakes, black pepper, and salt. Taste, then adjust ingredient amounts if you'd like.
Scoop the risotto into warm bowls, then top with tomatoes, more corn, and basil. Season the toppings with salt, and serve with lemon wedges.
