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Bring a pan of water to the boil and add the broad beans. After 2 minutes, drain and refresh under cold water. Pop the bright green beans out of their skins into another bowl of cold water and set aside.
Heat the olive oil and half the butter in a large saucepan over a medium-low heat and add the onion, celery and nutmeg. Season and gently fry for 10 minutes, covered, until the onions are very soft and have almost lost their shape. Add the garlic and stir through, frying for a further minute.
Add the risotto rice and fry for 5 minutes or so, until almost translucent. Turn up the heat and add the wine, simmering for a few minutes until the alcohol has evaporated and the liquid is absorbed.
Add the stock a little at a time as the rice absorbs it. Continue, stirring, until you have finished all the stock and the rice is tender.
Meanwhile, heat a little oil in a pan over a medium heat and fry the pancetta until crisp and golden. Set aside.
Add the remaining butter to the risotto with the Parmesan and a generous pinch of salt and pepper and rest. Stir in the cooked and podded broad beans with the mint. Top with the crispy pancetta and pea shoots, drizzle with olive oil and serve.