1. Heat the broth and 2-1/2 cups water in a saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons of the butter in a saucepan over medium heat. Add the zucchini; season with salt and pepper. Cook, stirring often, until the zucchini is golden, 8-10 minutes. With a slotted spoon, transfer the zucchini to a plate.

2. Reduce the heat to medium-low. Add the onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise the hear to medium. Add the rice; cook, stirring, until translucent around the edges, about 3 minutes. Add the wine; cook until absorbed, about 2 minutes.

3. Cook the rice, adding 1 cup hot broth at a time (stir until almost all the liquid is absorbed before adding more), until tender, 25-39 minutes total.

4. Add the zucchini and peas; cook until the peas are bright green, 2 minutes. Remove from heat. Stir in the remaining tablespoon butter and the Parmesan. Serve, topped with more cheese.