1.   Heat a pan to a medium heat.
2. Cook garlic and onion for 5 minutes or until soft.
3. Add the rice and half of the stock.
4. Cook until the liquid has evaporated (about 10 minutes).
5. Stir occasionally.
6. Add the rest of the stock and cook a further 5 minutes.
7. Add the courgettes and peas and cook another 5 minutes.
8. Keep stirring until rice is soft but a bit saucy.
9. Add nutritional yeast if using. Season with black pepper.
10. Serve immediately.

Option: You could add parmesan cheese (1/4 cup).