Peel (and wash if necessary) four carrots; continue peeling about a third of each carrot to create carrot strips, then grate the remainder. Blanch a generous handful of beans; crack and roughly chop some walnuts; julienne the green parts of some spring onion; toast about half a tbsp of cumin seeds in a dry pan until they begin to pop, then remove from the pan to stop them overcooking. Combine about a tsp each of garlic oil and vinegar (I used beer vinegar) in a bowl, and add all the other items (except the grated carrot) and some crumbled Gorgonzola, and toss to combine. [This can be done before or after making the risotto]
Cook aborio rice in olive oil (about half a cup per person) with a little salt and some aesofedita (a natural onion substitute) until golden and toasty, then add some wine and stir quickly to spread evenly through the rice. Add chicken stock (onion/garlic free – easy enough to make with chicken frames and a slow cooker) a bit at a time and stir, following the standard method for making risotto, until cooked. (If you run out of stock before the rice is cooked, add boiling water from the kettle.) When the rice is cooked, remove from the heat, stir through butter and pecorino cheese, then top with the salad (see first paragraph).