I'd do this:
One leek, washed trimmed and finely chopped
one carrot - same
fry them slowly on low heat with a generous chunk of butter and some olive oil.
Once the leek is translucent, add a mugful of risotto rice (arborio or similar) and two or three chopped chicken breasts and stir until the rice is almost translucent too. Then add one glass of wine and stir.
Make up a litre of chicken stock and add it gradually as the rice absorbs the liquid. Add some fresh or dried herbs such as thyme, oregano or marjoram and some black pepper.
If you like mushrooms, add some finely sliced pale button mushrooms at this stage. Not dark field mushrooms, the flavour needs to be very delicate.
If you want some sharpness, add the zest and juice of a fresh lemon too.
Towards the end, add a mug or two of petit pois and cook for a couple of minutes.
Before serving grate in some grana padano cheese (real parmesan is too overpowering.) Some people add cream instead or as well. I don't. Sprinkle with finely chopped parsley.
Serves four people.