Heat the olive oil in a large pan over medium heat.

Sauté the chopped onion until it becomes translucent.

Cook the minced garlic for an additional minute while stirring.

Add the diced chicken and cook until it turns white with a slight browning.

Stir in the Arborio rice and cook, stirring constantly, for 2 minutes.

Add the dried thyme and oregano, and season with salt and pepper.

Gradually add the hot chicken stock one ladle at a time, ensuring it’s absorbed before adding more.

Continue this process until the rice reaches your preferred level of creaminess and doneness (typically around 18-20 minutes).

Melt the grated Parmesan cheese into the risotto and mix thoroughly.

Remove from the heat and garnish with freshly chopped parsley.

Serve while hot and savour the dish!