Light Chicken Risotto with Mixed Vegetables

First, heat the stock until boiling and keep it hot throughout cooking. Cut the zucchini into cubes the same size as the carrots (about 1 cm), so they cook evenly.

Heat 1 tablespoon of oil in a wide pan. Add the chicken cubes, season with salt, and quickly sear them until golden brown (3-4 minutes). Remove the meat from the pan and keep it warm. This prevents the meat from drying out during the long rice cooking process.

In the same pan, add the remaining oil, onion and carrot. Sauté for 5 minutes over medium heat. Add the garlic and sauté for another 30 seconds until fragrant.

Add the rice. Sauté for 2 minutes, stirring constantly, until it becomes "translucent". Pour in the white wine and stir until it has completely evaporated.

Start adding the hot stock – one ladle at a time. Stir and wait for the rice to absorb the liquid before adding more.

After about 12-13 minutes of cooking (when the rice is half-cooked), stir in the diced zucchini and peas. Cook for another 5 minutes or so. This way the zucchini will stay firm and won't turn into mush.

One minute before the end, stir in the seared chicken. Once the rice is al dente, remove from heat. Stir in the cold butter and Parmesan, cover for 2 minutes, then stir vigorously and sprinkle with parsley before serving.