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Boil the peas and broad beans for 4 minutes, then drain. Set ½ aside, then move the rest to a blender (or use a jug and a stick blender) and blend with the lemon juice, until smooth. Put the stock into the saucepan, bring to a simmer and keep warm on the lowest heat.
Melt 25g butter in a deep frying pan, add the garlic and chopped lemon zest and cook gently for a few minutes until fragrant. Stir in the rice and toss in the garlicky lemon butter, then begin to add the stock, a ladleful at a time, allowing the rice to absorb the stock before adding more. This should take 20-25 minutes. It’s ready when the rice is tender and the risotto is creamy in texture.
Stir the pea and broad bean purée into the risotto along with the remaining butter, most of the cheese and the reserved peas and broad beans. Spoon the risotto into bowls and top with extra cheese