Combine the chicken, egg, parm, breadcrumbs, lemon zest, herbs and a big pinch of salt and pepper. Mix until just combined.

Form the mixture into meatballs that are roughly 1-inch in size.

Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs in a single layer and cook until they are browned on all sides and reach an internal temperature of 165 degrees F, around 10 minutes or so. I highly suggest having the meat thermometer to test here so you don’t overcook the meatballs! You can keep these covered in a low temperature over so they stay warm until the risotto is done.

In a separate saucepan or stock pot, heat the stock on low until it’s warm.

In another saucepan or pot, heat the olive oil on medium-low heat. Stir in the garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.

Once the rice is translucent, stir in the white wine (or you can just use extra stock). Cook until the wine has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.

Stir in the zucchini, parmesan, green onions, lemon zest and herbs. Add a bit more stock if needed. Stir in the butter until melted.

Taste the rice and season it with salt and pepper as needed. This will depend on how salty your cheese is, so I suggest adding as much as you need!

Serve the meatballs over the risotto. Add a sprinkle of fresh herbs and parmesan on top.