I gently saute some onion and mushroom in olive oil, add herbs and rice. Add stock slowly, not too much at a time. Is the chicken cooked? If not pop it in the pan with the onion. If it is cooked add it towards the end of cooking or it'll go too dry. Keep adding some stock/wine. Add grated parmesan or gruyere as you go along as this adds richness. Make sure you season well. I like fresh asparagus or peas in my risotto too, but you can put almost anything in.
i use this one and it never fails ( i often replace half the soup with stock as i don`t like things too rich) i have varied it to use different soups and meat/fish and still works every time :-)