This, my friends, is the risotto that converted me from a 'can-take-or-leave-risotto' girl to a 'can-eat-risotto-for-breakfast-lunch-and-dinner' girl.

The mighty mushrooms mean you don't really miss the meat (although, this would be amazing with a roast chicken), while the hit of sweet peas and zesty lemon cut through the rich creaminess of the dish. I call it ”mushotto”!

If you want to make it a vegan risotto, just use dairy free crème fraiche. Oatly do an exceptional one – we use it because my Mum is dairy free and I swear you wouldn’t be able to tell. Enjoy!

Fry the onion and garlic for 2 minutes in 1tbsp of the oil for 2 minutes, then add the rice and fry for another 2 minutes.

Add the wine and fry for another 2 mins, then add the stock gradually and simmer - stirring regularly for 15-20 minutes. Keep watching over it, it's worth it!

Meanwhile, fry off some mushrooms in a separate pan until nice and softened.

When nearly done, add spring onions, mushrooms, peas and creme fraiche. Once the peas are defrosted, you're done.

Take off the heat then add a squeeze of lemon and chopped basil.