Spring onion, pea and truffle risotto

1) Peel the outer layer from the spring onions and trim the ends. Chop the whites of the onions into thin slices, Chop the tops into fine pieces and set aside.
2) In a deep frying pan, fry the whites of the onions in the olive oil for a couple of minutes to soften.
3) Add the rice and stir to coat with the oil.
4) Add a ladle full of the stock, turn the heat down to low and allow to cook until it has disappeared.
5) Season with salt, pepper and garlic powder.
6) Continue to add the stock a ladle at a time until it is all used up.
7) Start adding the cashew milk a ladle at a time until it is all used up and the rice is cooked to your liking. It should be nice and creamy, if it’s a bit too dry add a little more, too wet add a little less.
8) Add the peas and heat through.
9) Taste and check the seasoning.
10) Stir the truffle oil through and serve straight away, with the onion tops sprinkled on top.