Cook 4 finely chopped shallots and 1 crushed garlic clove gently in a large knob of butter until soft.
Add 300g of arborio rice and stir until the grains are shiny. Turn up the heat then add 1 glass of white wine and bubble until absorbed.
Add 1.5 litre of vegetable stock bit by bit until the rice is tender but still has a little bite. Stir in 200g of double podded broad beans with another knob of butter, zest of ½ a lemon and 25g of grated pecorino.
Serve topped with another 25g of grated pecorino and the zest from the remaining ½ lemon.