Fry half of the chopped onion, then add the beans, tomato paste and broth and cook for at least 10 minutes, so as to flavor the beans and evaporate the broth, then blend to obtain a thick but smooth and homogeneous cream.

In a separate saucepan, fry the other half of the onion, then toast the rice and add the wine.
Then start cooking by adding a little broth at a time as it is absorbed and stirring it often.

Towards the end of cooking, add the cream of beans and then season with salt and stir in the pecorino.

The bean cream risotto is ready, garnish with spring onion or chives and serve.

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