In a saucepan, add in a few dollops of olive oil and add in the diced onion and 2 cloves of the roasted garlic, fry until fragrant.
Add in the arborio rice and dry a bit more before adding in the soaked and drained split peas, vegetable stock, lemon juice and the coconut milk.
Cook the risotto on medium heat for about 25-30 minutes, adding more water if needed until the split peas and the rice has cooked through.
Once the risotto has thickened and is soft, add in the thawed peas and the vegan cheese and let it simmer on low for about 5-8 minutes.
Serve the risotto with the fried snapped peas, extra vegan cheese, butter, fresh basil, and basil pesto of choice.
For the roasted garlic, simply slice the bulb down the middle, drizzle with olive oil and roast for 15 minutes at 180 degrees Celsius until nice and glossy, store the rest of the garlic in a glass container in the fridge for future use.