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Tear the chicken into pieces - bigger than bite-size. You want to have to cut it once or twice when you eat it
Chop the onions into small pieces
Grate the cheese
Put the stock on to heat (until just below boiling)
Heat the butter in a heavy shallow pan over a medium heat
Cook the onions uncovered until soft and transparent - about 10 minutes. Stir often to prevent them from sticking and browning
Finely chop the garlic and saute with the Italian herbs until fragrant, 1 minute
Pour in the rice and stir through the buttered onions for 1 minute
Add the wine and cook for about 30 seconds, stirring. Add the hot stock a ladle at a time until absorbed, stirring often
Once all the stock is absorbed and the risotto is tender add the chicken and the frozen peas
Stir the grated cheese through to melt it
Add salt and pepper to taste. Stir the crème fraîche through
Turn off the heat, put a lid on the pan, and leave for 5 minutes
Garnish with chopped parsley or basil
Optionally, sub the cooked chicken for breaded chicken. To serve, place the breaded chicken on top of the risotto and top with a generous spoonful of red pesto, drizzle of olive oil and grated parmesan