50 g pancetta, diced
4 small skinless chicken breast fillets, cut into small cubes
2 leeks, trimmed and sliced
2 garlic cloves, crushed
2 zucchini, halved lengthways, then cut into half-moon shapes
1½ cups (300 g) risotto rice
½ cup (125 ml) dry white wine
900 ml diluted salt-reduced or homemade chicken stock (recipes on this website), hot
1¼ cups (200 g) frozen peas
Heat the oil in a large, heavy-based frying pan over a medium heat. Add the pancetta and stir for 2 minutes until it is sizzling and starting to colour.
Add the chicken pieces and stir around for 2 minutes. Stir in the leeks, garlic and zucchini and fry, stirring frequently, for 3–5 minutes until they soften.
Stir in the rice, then pour in the wine. Increase the heat and simmer, stirring until almost all the wine has evaporated.
Reduce the heat to medium and start adding the stock, a ladleful at a time, stirring frequently, making sure each is almost completely absorbed before adding the next, and stirring frequently to produce a creamy texture.
When there are just two ladles of stock left, stir in the peas. Continue adding the stock, stirring until the risotto is moist and creamy.