Summer risotto

Ingredients

• 1/2 cup frozen baby peas
• 2 litre vegetable or chicken stock
• 2 tablespoon extra virgin olive oil
• 60 gram butter
• 1 small onion, peeled and finely chopped
• 1 clove garlic, crushed
• 350 gram italian risotto rice such as arborio
• 100 millilitre dry white wine
• 2 small zucchini, trimmed and diced
• 1/2 cup freshly grated parmesan
• 1 large handful wild rocket, trimmed
• 1 cup basil laves (optional)
• lemon-infused extra virgin olive oil, for drizzling