Start the recipe by preparing the pea stock. Cook the chopped leek in melted butter over moderate heat until soft, next stir in the peas. Season with salt and pepper, cover with the vegetable stock and cream and set to simmer for approximately 10 minutes then blitz in a liquidizer to a smooth stock. Next, place the grilled zucchini together with the mint leaves, pistachios and garlic, whizz into a pesto with the extra virgin olive oil. For the risotto, cook the chopped onion in melted butter in a double bottom sauce pan. Add the rice and stir until glazed and rice is toasted, splash with the wine and allow evaporation. Gradually start adding in the pea stock until all liquid is absorbed and rice is cooked. Next beat in the butter and cheese. Serve drizzled with the green pesto and julienne of mange tout.