Pea, broad bean and goats cheese risotto

1) Bring a pan of water to the boil and add the broad beans.
2) Remove from the heat and drain. Pop each broad bean from its shell and set aside.
3) Heat the stock in a saucepan and keep warm while you make the risotto.
4) Melt the butter in a frying pan over a medium heat, add the onion and cook until soft.
5) Add the rice and stir until coated and translucent.
6) Add the wine and stir until it has been absorbed
7) Add a ladleful of stock, stir occasionally until the stock has all been absorbed.
8) Add the rest of the stock one ladleful at a time waiting until it has been absorbed before adding the next, until the risotto is cooked to your liking, stirring occasionally.
9) Before the last ladleful add the peas and broad beans and continue stirring until the stock has been absorbed.
10) Add ¾ of the goats cheese and stir through.
11) Check the seasoning. Serve with the remaining cheese on top.