Start by prepping your ingredients. This means getting everything together and chopping the onion, garlic, carrots, zucchini and chicken. You'll also want to heat up the stock in large sauce pan and have it ready to add to the rice.
Heat up a large sauté pan or maybe you are using a large pot but it is important to get it hot before you add the oil.
When the oil is hot, add the onion and sauté for a few minutes until it starts to turn translucent. I cook this at medium heat on my gas stove top.
Add the garlic and sauté for a minute or two. Be sure to continuously stir the onion and garlic so they don't burn.
Move the onion and garlic to the sides of the pan and add the Arborio rice.
Sauté for few minutes to slightly toast the rice and then combine the rice with the onion/garlic.
Start adding the hot broth to the rice one cup at a time being sure to stir continuously until it is absorbed by the rice before adding more. If the rice starts sticking to the bottom of the pan, turn down the heat a little and keep stirring.
When there is just one cup of stock remaining, add the carrots, zucchini, and chicken to heat through. Add the rest of the stock and keep stirring.
Taste and adjust seasoning with salt and pepper. If you taste the rice and you think it needs more time, you can always add some hot water until the risotto reaches your desired creaminess.
Serve up in individual plates topped with a little extra virgin olive oil and fresh grated Parmesan cheese.
This a great meal that's easy to make and a fabulous way to clean out the refrigerator.