1
Marinate the chicken breast for 15 minutes.
2
Heat the oil in a large saucepan over medium-high heat, add onion and coriander root, stir-fry until the onion become soften, add in chicken breast and sauté until both sides becomes golden (no need to cook through), take out the chicken breast and set aside.
3
Add carrot and Arborio rice.
4
Pour-in 2/3 of Swanson Clear Chicken Broth and bring to boil. Cover with lid and simmer on medium-low heat for 15 minutes. Add the remaining stock, allowing it to be absorbed each time before adding more. Stir the risotto regularly.
5
Take out the coriander root.
6
Add zucchini and mix well. Put the chicken on top of the risotto, cover and simmer until cooked through.
7
Add the Parmesan cheese, pepper and half of chopped coriander, mix well.
8
Transfer to a plate, garnish with the more coriander, then serve.