Combine the oil and onion in a large saucepan over medium heat and cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes. Add the garlic and cook 1 minute. Add the zucchini, turn the heat to medium-low, and cook until soften and light browned, 10-15 minutes.
Meanwhile, bring the 5 cups of stock to a simmer in a saucepan wide enough to hold the asparagus. Add the asparagus and simmer until barely tender, about 3 minutes. Remove with a slotted spoon or tongs onto a side bowl. Also at this time remove the cooked zucchini from the pot with the onions.
Add the peas, 1/4 cup of the cheese, and 1 tablespoon basil into the same bowl that the asparagus and zucchini are in.
Keep the stock on a low simmer.
Stir into pot with onions: 1/2 teaspoon of salt, and the remaining 1 tablespoon of basil. Add the butter and the rice, increase the heat to medium-high, and cook, stirring with a wooden spoon, until the rice is translucent, 1 to 2 minutes. Add the wine and cook, stirring, until most of the liquid has evaporated, about 1 minute. Add 1/2 cup simmering stock and cook, stirring frequently, until most of the liquid has been absorbed, about 2 minutes.
Continue adding the broth, about 1/2 cup at a time, and cooking, stirring frequently, until the rice is just tender and the mixture is creamy and has the texture of loose porridge, 17-20 minutes. Once the rice is fully cooked add the reserved contents of the bowl back into the risotto. Add chopped spinach and stir frequently. *You may not use all the stock you cooked. Add remaining 1/4 teaspoon of salt and the pepper.