Marinate the chicken breast for 15 minutes.
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.
Add carrot and Arborio rice.
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.
Take out the coriander root.
Add zucchini and mix well. Put the chicken on top of the risotto, cover and simmer until cooked through.
Add the Parmesan cheese, pepper and half of chopped coriander, mix well.
Transfer to a plate, garnish with the more coriander, then serve.