Step 1

Heat the stock and wine in a saucepan over medium heat. Bring to a simmer, then reduce heat and keep warm.

Step 2

Melt the butter in a large saucepan over low heat. Add the leek and cook for 3-4 minutes or until leek is just tender.

Step 3

Add the rice and garlic and cook, stirring, for 2-3 minutes or until rice is well coated. Using a ladle, pour in 1 cup of the warm stock mixture, stirring constantly to avoid the rice sticking to the base of the pan. Once most of the liquid has evaporated, add another cup of stock, stirring again until most of the liquid has evaporated. Repeat the process until there is about 1 cup of stock remaining.

Step 4

While the risotto is cooking, spray a large non-stick frying pan over medium heat. Add the chicken and cook for 4 minutes each side. Remove from the pan and slice.

Step 5

Add the zucchini, mushroom and remaining stock to the rice mixture and cook, stirring, for 4-5 minutes or until vegetables are softened and the rice is tender. Add the chicken, oregano, and salt and pepper and cook, stirring, for a further 3-4 minutes.

Step 6

Serve risotto with shaved parmesan and a simple salad, if desired.