Method
Bring a pan of water to the boil. Add the peas and beans. Simmer for 3-4 minutes. Drain. Prepare the chicken stock and bring to the boil. Simmer. Dice the shallots. Fry in olive oil over a low heat along with the pancetta. When soft and golden add the rice. Wash the rice in cold water. Drain. Add to the shallots and pancetta. Stir and cook of about a minute. Pour in the wine. Stir. Gradually add the chicken stock, a ladle at a time. Stirring until each addition is fully absorbed. This will take about 20 minutes. When the rice is tender add the peas and beans. Stir. Grate the parmigiano reggiano. Add to the rice along with the butter and thyme. Stir. Season. Serve.