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Heat the olive oil in a large pan, then add the sliced shallots and a pinch of salt. Cook for 2 minutes, then add the chopped white part of your spring onions to the pan.
After 5 minutes, add the crushed garlic and cook until fragrant, then stir in the Carnaroli risotto rice and cook for another 2 minutes to toast the rice. Deglaze the pan with the vegan white wine and stir until the rice has soaked up most of the liquid, then add in the cannellini beans and peas and about a half of the vegetable stock. Stir continuously and keep adding more stock as the pan begins to dry.
Cook for a total of 35-45 minutes until the rice is cooked and the majority of the liquid soaked up. Stir in 1 tbsp nutritional yeast and season to taste with salt and pepper.
Remove from the heat and stir in the chopped green ends of the spring onions. Stir in the lemon juice and garnish with mint before serving.