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Cover the chicken in lots of herbs and put in the oven for half an hour or till cooked, then can leave till the very end. Shred them up and put on top of the risotto or stir in.
Chop and fry the onions, add the minced garlic and sauté in oil;) bit of salt and pepper here. Add the mushrooms and cook down.
Add all the risotto rice into the frying pan and cook for 3 mins. Then add a quarter of the stock. Let this soak up and then add a little more and stir in, keep doing this gradually, patience is key! You may need more water that’s fine.
At this point I add in frozen peas or green beans for some extra veg.
Once it’s nearly ready (rice is still a bit hard) add in a big handful of cheese and lots of pepper. Either serve with chicken on top or stir in chicken now.