Spring risotto with finely grated parmesan recipe

Ingredients

• 4 cups vegetable stock
• 2 cups water
• 1 1/2 tablespoon olive oil
• 70 grams cold butter, cubed
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 zucchinis, grated
• 3 teaspoons fresh thyme leaves
• 1 cup dry white wine
• 2 cups arborio rice
• 1 bunch asparagus spears, trimmed and cut into bite-size pieces
• 1 1/2 cup fresh or frozen peas
• 1 cup finely grated parmesan, plus extra to serve
• sea salt and cracked black pepper