Chicken parmesan risotto

1 Tablespoons Butter
2 boneless skinless chicken breast halves
1 teaspoon salt
1/4 teaspoon black pepper
5 1/2 cups chicken stock
1/2 cup chopped onion
1 1/2 cup Arborio rice
1/2 cup dry white wine
1 cup parmesan cheese
2 Tablespoons parsley

Bring stock to simmer in separate pan for later use
Heat butter over medium heat. Add chicken 1/4 teaspoon of salt and all the pepper. Cook until just done and remove from pan .
Add onion and cook stirring until translucent. Add rice stir until opaque. Add the wine and remaining salt cook until absorbed. Add 1/2 cup stock at a time until absorbed maintain heat to the pot is bubbling gently. Continue adding 1/2 a cup at a time until stock is absorbed. Continue cooking until rice is tender around 25-35 minutes.Stir in chicken, parmesan cheese and parsley. Heat through and Serve with additional parmesan cheese for on top.
Makes 7 1 cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user BEHAPPY0201.