Creamy rice with zucchini and broad beans

Shell 600g broad beans. Blanch in boiling water for 1 minute. Drain, then peel beans. Melt 4 tbsp butter in a large pan and cook 1 onion (chopped) over low heat for 4-5 minutes. Add 400g arborio rice and stir until coated. Add 4 tbsp dry white wine and stir until wine has evaporated. Gradually add 1.5L chicken stock, one ladle at a time, stirring until each is absorbed before adding the next. After about 10 minutes, add 4 small zucchini (roughly chopped) and stir well. When rice is al dente, add 4 small zucchini flowers (torn), broad beans and 40g parmesan (grated). Stir in 2 tbsp butter, salt to taste and 1 cup basil leaves (torn).