I made this dish last sunday and this week my parents asked me to make it again, so it was quite a succes.
2 tbsp olive oil
1 onion, chopped
300 g chicken breast in pieces
1/2-1 celery head in pieces
300 g risotto rice
1 l chicken broth/ 1 chicken broth tablet
200 g parmesan cheese
Heat olive oil in a saucepan or wok and fry the onion for about one minute. Bake the chicken along until every piece is white. Add the pieces celery and bake for about two minutes. Add the risotto and bake until the grains are glazy. Then add part of the broth (or water and the broth tablet) and let it simmer. Add more broth (or water) every time almost all is absorbed by the rice. If you want you can also add some white wine. Keep stirring the entire time. Cook the rice for 15-20 minutes until the rice is soft enough. Add pepper to taste and serve with the cheese.