In a medium sized pan of boiling salted water blanch the broad beans for 2 minutes, then drain and refresh under cold running water. Squeeze the beans out of their shells and set aside.
In a large sauce pan heat the oil and then add the shallots and garlic, sweat for 8 minutes until soft without colouring. Then add the rice stirring every now and then until the rice has turned translucent.
Now add the wine and reduce by half. Slowly add the hot stock, a little at a time, stirring every now and then.
When nearly all of the stock has gone or the rice is cooked, turn off the heat and add ½ of the Parmesan and all of the Gorgonzola, season with salt and pepper and set aside in a warm place.
Heat a medium sized non-stick frying pan, and then add the olive oil, broad beans and cherry tomatoes, cook for 30 seconds until the tomatoes have wilted slightly, season with salt and pepper.
Divide the risotto between 4 warm plates, then top with the broad beans and tomatoes, sprinkle with parsley and the rest of the Parmesan and serve.
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