In a pot, keep the chicken broth warm over low heat.

In a large skillet, heat olive oil over medium heat.

Sauté the chopped onion until translucent, about 5 minutes, then add minced garlic for another minute.

Add the Arborio rice to the skillet and stir for about 2 minutes.

If using wine, pour it in now and cook until mostly absorbed, stirring constantly.

Begin adding the warm chicken broth one ladle at a time, stirring gently until the liquid is absorbed.

After about 15 minutes, stir in the diced chicken.

Once the rice is creamy and al dente, remove from heat and stir in grated Parmesan cheese.

Dish the risotto into bowls and garnish with fresh parsley. Serve immediately.