Start by sautéing the onion and celery in some olive oil until soft. Add garlic and cook until fragrant. Stir in the rice, lemon juice and zest. Next pour in the stock, around a cup at a time, stirring often until the rice absorbs most of the liquid. Meanwhile, in a food processor or a blender, process the milk with 1 cup of peas and nutritional yeast until smooth. When your rice has absorbed most of the stock, add the remaining 2 cups of peas and pour in the milk & pea mixture. Mix well, bring to simmer and cook, stirring often, until the risotto has reduced to desired consistency. Stir in the freshly chopped mint, season with salt and pepper and serve with thinly roasted zucchini (optional).