Step 1
Blanch the peas, drain and refresh in iced water. Drain and transfer half of the peas to a blender with a ladleful of stock, the parsley and lemon juice. Season with salt and blitz to a smooth puree. Set aside the puree and the reserved peas.
Step 2
Heat the remaining stock in a saucepan and keep warm.
Step 3
In a large pan, warm the butter and olive oil over a low-medium heat. Add the shallots and a pinch of salt and cook gently until soft but not coloured. Increase the heat to medium and add the rice. Cook for two minutes, stirring constantly, to toast the grains.
Step 4
Pour in the wine and let it be absorbed into the rice. Once the liquid has almost disappeared, begin to add the stock, a ladleful at a time, stirring constantly. Wait for the rice to absorb almost all of the liquid before adding another ladleful. Begin checking the rice to see if it’s done at the 15-minute mark.
Step 5
Once the rice is almost al dente and not absorbing liquid as easily, stop adding stock (if any is left) and, instead, add the reserved peas and pea puree and cook for a further 2-3 minutes or until the rice is al dente.
Step 6
Take off the heat and add the pecorino. Stir with some vigour, working it into the risotto until it’s all combined and the mixture is glossy; it should be quite loose, and not stodgy. Season to taste.
Step 7
Ladle onto plates and top with lemon zest, a drizzle of olive oil and a little extra grated pecorino.
