In a large pan, heat the olive oil over medium heat.
Add the chopped onion and sauté until translucent.
Stir in the minced garlic and cook for another minute.
Add the diced chicken and cook until it turns white and slightly browned.
Stir in the Arborio rice and cook for 2 minutes, stirring constantly.
Add the dried thyme and oregano, and season with salt and pepper.
Begin adding the chicken stock one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding more.
Continue this process until the rice is creamy and cooked to your desired level of doneness (usually about 18-20 minutes).
Stir in the grated Parmesan cheese until it’s fully melted and add into the risotto.
Remove from heat and garnish with freshly chopped parsley.
Serve hot and enjoy!
