Blanch the shelled fava beans for a few minutes in boiling water, then drain and transfer them to a bowl of ice water to keep their bright green color.

In a skillet, sauté the shallot in a drizzle of extra-virgin olive oil. Add the fava beans and a few mint leaves, and sauté briefly. Season with salt and pepper.

Transfer the fava beans to a blender or use an immersion blender to puree them (set a few whole beans aside for garnish, if you like).

In the same skillet, toast the rice for a minute, then deglaze with the white wine. Begin cooking the rice by adding a ladleful of hot vegetable broth at a time, stirring and adding more as needed.

When the rice is almost done, stir in the fava bean puree and continue cooking, adding broth as needed.

Once the rice is cooked, turn off the heat and stir in the butter and grated Pecorino Romano. Plate and serve! Enjoy!