This is an easy, fast and simple dinner idea. I like it because it can be made with leftover  chicken , shrimp, shredded beef from a leftover roast and etc. Boiled shredded chicken (2 big boneless chicken thie or breast) chicken breast will be lower in fat, but you also loose a little bit of flavor and moistness.  I like to boil the chicken with water and 1-2 T of chicken bouillon.  You will use this water/broth latter to cook the risotto 1/4 onion diced 1 t garlic 1 T butter 1 cup arborio rice Chicken broth/water Salt Pepper Peas Sautee the onion, garlic and butter. Add rice.  Sautee until rice is transparent.  Season with satl and pepper. Add broth little by litte. About 1/4 cup at the time and stir until rice is cooked.  Adjust seasoning and cooked chicken and peas.  Serve with shaved parmesan