1. Cook chicken according to cooking instructions on the packet.

Risotto

1. Add zucchini to bowl. Speed 6 / 5 seconds. Remove from bowl and set aside.
2. Add garlic and eschalot to bowl. Speed 7 / 4 seconds.
3. Add oil.
4. 110 degrees (or steaming temperature) / 5 minutes / Speed 2.
5. Add rice to bowl.
6. Coat the rice in oil by mixing on speed 3 until coated well.
7. Add the zucchini, lemon zest and stock. Season well with salt and pepper.
8. Cook for 20 minutes / 100 degrees / Speed 1.5
9. Check for seasoning. Add salt and pepper if required.
10. Pour risotto into an insulated server and allow to sit for 10 minutes to thicken.
11. Serve with quartered chicken on top.