Clean and chop the onion
Slice or crush the garlic
Wash and clean the zucchinis and peel thin ribbon like pieces using a vegetable peeler.
Slice the rest of the zucchinis into small pieces.
Heat oil in a pan, add the chopped onions and garlic to the pan and saute well.
add the rice and saute till it becomes translucent.
Add the white wine and cook on medium heat stirring it now and then.
Add the vegetable stock in portions and cook for 1 minutes.
After 10 minute cooking add the choppe zucchini and green peas to the rice and cook for 10 minutes more.
grate the cheese and add the half of it to the risotto along with butter, salt and pepper and mix well.
Roast the almond flakes in oil till golden brown, rmove from heat and keep aside.
Roast the zucchini ribbons also in the same pan and same oil used for roasting the almonds. Sprinkle the zucchini ribbons with salt and pepper.
Serve the risotto garnishing it with zucchini ribbons, almond flakes and cheese flakes.