Chicken Risotto

7 cups chicken broth, divided
3 tablespoons olive oil, divided
1 onion, diced
2 cups Arborio rice
freshly ground black pepper to taste
salt to taste
2 cups chopped cooked chicken, about 2-3 pieces breast or thighs, skin removed

3 tablespoons finely chopped green onions

1/3 cup parmesan cheese (optional)

In a saucepan, warm the broth over low heat.

Warm 1 1/2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the chicken, season with salt and pepper and cook until done. Remove and set aside.

Add the remaining olive oil to skillet, and stir in the onions. Cook until carmelized. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Stir in chicken, parmesan cheese and green onions. Season with salt and pepper to taste.

• Note: This recipe is very flexible. You may replace the chicken with just about anything : mushrooms, asparagus, shrimp, crab meat, lobster, etc.