Risotto with Zucchini and Peas

2 cups of Arborio rice
6 cups boiling chicken or vegetable stock
1 package of sweet peas ( frozen)
2 small zucchini, diced
1 small onion
4 tablespoons butter
1/2 cup grated parmesan cheese
1 garlic clove

Dice the onion and the garlic. In a pot put half of the butter, the onion and the garlic, cook until translucent. Add the rice and toast it for a few minutes; add the wine. Keep stirring and add 1 cup at time of boiling stock. After each cup is absorbed by the rice, add another. Stir frequently. When the third cup is absorbed, add the vegetables. When finished with the broth, the rice should be done. Turn off the heat. Add the remaining butter and the cheese. Stir until melted.