Heat oil in heavy-based pan over medium heat. Add garlic, onion and carrot and cook, stirring, until vegetables are softened. Add rice and cook, stirring, for 1 minute or until lightly coated in oil. Add 2 cups of the stock and bring to boil. Cover and simmer for 6-8 minutes or until liquid is absorbed. Continue to add remaining stock (about 1/2 cup at a time) along with the capsicum, zucchini and chicken. Cook, stirring constantly, for 8-10 minutes or until liquid is absorbed and rice is tender yet firm to the bite and the risotto is creamy. Add snow peas and cheese (if desired) and stir to combine. Season with cracked black pepper to taste. Serve.