Place the parmesan cheese into your Thermomix bowl and grate it for 12 seconds on speed 10. Pour it into a separate bowl and set aside.
Chop the zucchini into large chunks and place in bowl. Chop for 10 seconds on speed 5 or until grated into small pieces. Pour into a separate bowl and set aside until needed Clean and dry your Thermomix bowl.
Place the brown onion, bacon and clover of garlic into the bowl and chop for 4 seconds on speed 5 before scraping down the sides.
Add the butter and olive oil and cook for 3 minutes, 120 degrees speed 1 - REVERSE.
Insert the Butterfly Whisk into the bowl ad add the arborio rice and cook for a further 1 minute, 120 degrees, speed 1.5 REVERSE without the measuring cup in place. Scrape the sides and base of the bowl once finished cooking.
Add 60g of water and the zucchini before cooking for 2 minutes, Varoma, speed 1.5 REVERSE again without the measuring cup. Scrape down the sides and bottom of the bowl with your spatula.
Add the stock and water and cook for 12 minutes, 100 degrees, Speed 1.5 REVERSE with the simmer basket on top of the lid instead of the measuring cup.
Add the frozen peas and cook for a further 4 minutes, 100 degrees, speed 1.5 REVERSE.
Carefully pour the cooked risotto into a Thermomserver before mixing through the parmesan cheese.