First, heat the stock in a saucepan and bring to the boil.
While the stock is heating, remove the broad beans and peas from their pods. Also prepare a bowl of ice-cold water, large enough for the broad beans and peas once blanched.
In a separate large frying pan or wok, heat half of the butter and the oil and add the shallots to the pan. Season with salt and cook the shallots over a low heat until translucent.
While the shallots are sweating, add the broad beans and peas to the boiling stock and blanch for 2 minutes. Remove the broad beans and peas using a slotted spoon or drain, but reserve the stock. Refresh the broad beans and peas in the bowl of ice-cold water and set aside.
Decrease the heat under the stock pot and continue to keep warm.
When the shallots become translucent, add the rice to the pan, increase the heat to medium-high and stir quickly until the onions, butter, and rice are combined. This will take between a minute and 90 seconds. Pour the wine into the pan, increase the heat to high and stir until the wine is absorbed.
Next, begin to add the stock to the pan containing the rice, one ladleful at a time, and stir almost continuously until most of the liquid is absorbed. Repeating this process until the rice is al dente. This should take 15-20 minutes. (Taste after 15 minutes and don’t worry if you don’t end up using all of the stock).
As soon as the rice is cooked al dente and a the risotto has good consistency, remove the pan from the heat. Add the broad beans and peas, plus the rest of the butter, the lemon juice, parsley, half of the grated parmesan, and a pinch of salt (if needed). Gently fold until all is incorporated, then plate evenly between four bowls.
To finish, scatter some more parmesan over each dish, and season with a crack of black pepper.
