Chicken and zucchini risotto

Ingredients

• 2 tbsp olive oil
• 2 oz pancetta (diced)
• 4 small skinless boneless chicken breasts (cut into small cubes)
• 2 leeks (trimmed and sliced)
• 2 garlic cloves (crushed)
• 2 zucchini (halved lengthwise, then cut into half-moon shapes)
• 1 1/2 cups risotto rice
• 1/2 cup dry white wine
• 3 3/4 cups diluted salt-reduced or homemade chicken stock (hot)
• 1 1/4 cups frozen peas