Add the oil to a large pan (with a lid) on a low to medium heat, then add in the chopped onions. Fry for 8-10 minutes until soft.
Next, add the garlic and fry for a minute, then add rice and stir for a minute, then add in the wine. Stir to combine thoroughly.
Add 1 cup at a time of stock until all the liquid is absorbed.
Stir in 1 cup pesto, the peas & broad beans. Cook for a minute, then add the lemon juice, lemon zest, mint, olive oil, tamari, nutritional yeast, salt and pepper.
You can eat at this stage or if you want a super gooey and comforting risotto, turn off the heat and pop the lid on and let it sit for 10 -15 minutes
Add any additional toppings.