Zucchini, Potato and Chicken Risotto

Saute Leeks, Garlic and 2 tbsp Olive Oil for 10 to 15 minutes on a low heat. Stir regularly. Warm the Chicken Bone Broth in a saucepan. 

Cook the Zucchinis with Salt and Olive Oil in a pan until they’re soft and coloured. Separately do the same with the Potatoes, Salt and Olive Oil , you want some to be crispy. 

When the Leeks are done add the Risotto Rice and cook over a low heat until the rice is translucent around the edges. This will be a few minutes. 

Start to ladle a cup at a time of the Bone Broth, into the rice, and cook slowly until Bone Broth is absorbed. This is a slow process. When you have added all the Bone Broth and the rice is almost cooked, add the Parmesan, the shredded Chicken and the chopped Herbs. Mix together well. 

Add the Potatoes and Zucchini to the top of the Risotto, drizzle with Olive Oil.