In a saucepan, bring the 2-½ cups chicken broth to a boil; cover and keep at a simmer.
Meanwhile, in a large saucepan, melt 1 tablespoon butter over medium heat. Add the zucchini & red bell pepper and cook, stirring frequently, until soft, about 5 minutes; transfer to a bowl.
Add 1 tablespoons butter and the onion to the saucepan and cook, stirring, over medium-low heat until the onion is softened, about 5 minutes.
Add the rice and stir until lightly toasted, about 2 minutes. Add the wine to deglaze the pan. Cook, stirring constantly, until evaporated, about 2 minutes.
Stir in ½ cup of the hot broth mixture, bring to a simmer and cook, stirring and adjusting the heat as necessary to maintain a low simmer, until the liquid is absorbed, about 2 minutes. Repeat, adding ½ cups of the remaining broth mixture at a time and allowing the liquid to be absorbed, until the rice is tender, about 18 minutes.
Add the frozen peas to the risotto. Stir and add a little more broth. Put a lid on the risotto and let it stand for 3-5 minutes. Stir, and repeat if needed.
While the rice sits, add the remaining 1 tablespoon to a large saute pan. Pat dry the shrimp and scallops. Place them in a pan that is on medium-high heat. Season them with salt and pepper and cook until shrimp are opaque and color and scallops are golden. During the last 30 seconds of cooking add the vegetables in with the seafood to reheat them. Remove the skillet off the heat once cooked and set to the side until ready to serve .
Half way through the seafood cooking, stir in ½ cup Parmesan and the parsley; season with salt and pepper if desired.
Divide risotto evenly among plates. Top with the vegetable mixture, shrimp, and scallops. Top with the ¼ cup of additional Parmesan cheese.