Can I use parmesan in this risotto if I can't find pecorino?

Of course you can, but I think a really good, top level pecorino if you can find one gives this already elegant risotto a bit of an edge. I buy Natoora's Pecorino Romano from Ocado . Just don't blink at the price -- once you've tried it grated over simple pasta or risotto you'll realise why it's so much better than cheaper versions as a bit of a treat!

Does this risotto work with other vegetables? Will peas work?

Yes -- frozen peas are the obvious choice, but whilst we're on the seasonal veg, freshly podded garden peas which are almost in season would also be lovely here as the star.

Broad Bean Risotto with Pecorino

Description

This simple and elegant Broad Bean Risotto with Pecorino and Lemon is the perfect early summer, Friday night dinner for two — made simple by multi-tasking, double podding the broad beans as you slowly stir the risotto.

Ingredients

Scale

2 large knobs of unsalted butter
2 banana shallots
sea salt
150g risotto rice
200ml white wine
150g podded broad beans
20g grated pecorino, plus extra shavings for serving
zest of 1/2 small or 1/4 large lemon
freshly ground black pepper

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Instructions

Heat a large knob of butter in a medium, heavy bottomed saucepan set over a medium heat. Peel and finely chop the shallots before gently frying them with a pinch of salt until soft, but making sure they don’t take on any colour.
Stir in the rice and cook for a few minutes until the rice has heated through before adding the wine. Allow it to fully absorb into the rice, and keep on adding up to 700ml of boiling water, very gradually, waiting until it is fully absorbed before adding the next splash until the rice is just tender.
Meanwhile, blanch the podded broad beans (still in their thick, individual jackets) in a pan of boiling water for two minutes before plunging them into a bowl of cold water (preferably with an ice cube or two) to stop them cooking. As you stir the risotto, using your thumbnail to pierce the skin, slip off the tough second skin.
Remove the risotto from the heat and beat in the grated pecorino and another knob of butter. Then stir in the podded broad beans and the lemon zest. Season to taste with a little more salt if you think it needs it, and serve immediately split between two warm bowls, topped off by a little more cheese and a few grinds of black pepper.

Notes

Freshly podded garden peas, quickly blanched, also work beautifully here!