Heat the vegetable broth in a small saucepan until simmering, then turn burner off and leave the pan on the burner (the broth needs to be warmed to make the risotto cook properly when it's added in).
Heat the olive oil in a large (2 quart) saucepan over medium-high heat. Once hot, add in the eggplant, zucchini and chives and cook, stirring occasionally, for ~5-8 minutes until the veggies have browned nicely.
When veggies have browned, add the arborio rice and salt into the pan and stir for ~1 minute to fully incorporate everything.
Add in ~3/4 cup of the vegetable broth and cook, stirring occasionally, until almost all of the liquid has been absorbed (this takes ~5 minutes or less). Note: The more you stir it, the creamier it becomes and the more the sauteed eggplant and zucchini incorporates with the risotto. If you want less brown color to the risotto, don't stir as much. The risotto will still be nice and creamy when it's all done.
Repeat step #8 two more times, until you've added in 2 cups worth of the broth to the risotto. Check the consistency at this point. Risotto is done when it's softened but still has a little bite to it (you don't want it to be all mush, but don't want to crunch down on uncooked rice either) and also when it cannot absorb any more liquid.
For mine, it took exactly 2 cups of broth until it reached the right consistency. Whenever it reaches the right consistency for you, add in the spinach, blended cottage cheese and most of the Parmigiano Reggiano cheese (reserve some if desired for sprinkling on top of the finished risotto for garnish) and stir to thoroughly incorporate and allow the spinach to wilt.
Serve risotto as is for a vegetarian meal, as a side dish or add in some diced up plain cooked chicken for a meal.