Put into the bowl zucchini (roughly chopped): 10 sec. speed 5.
Set aside in a separate bowl.
Put into the bowl onion, bacon (in pieces) and garlic: 4 sec. speed 5.
Scrape down the sides of the bowl and add the butter and the olive oil: 3 min. 250°F speed 1 reverse.
Place the butterfly into the bowl and add the rice: 1 min. 250°F speed 2. reverse without the measuring cup.
Scrape down the sides of the bowl and add 2 oz of water and the zucchini: 2 min. 250°F speed 2 reverse without the measuring cup.
Scrape down the sides of the bowl and add the vegetable stock and the remaining water: 12 min. 210°F speed 1 reverse with the steaming basket on top of the lid.
Add the frozen peas: 4 min. 210°F speed 1 reverse.
Check for a right cooked rice and add parmesan: 1 min. speed 1 reverse.
Let the rice rest into the bowl for 2 minutes then carefully pour the risotto into a serving plate, add more parmesan to taste and serve.
