Finally, I've found another recipe delicious enough to post!
Risotto with Chicken, Artichokes, and Peas
from America's Test Kitchen Cooking for Two 2012 Cookbook
4 tsp. olive oil
1 (9 ounce) package frozen artichoke hearts, thawed
2 (6 ounce) boneless, skinless chicken breasts, trimmed
salt and pepper
1 3/4 c. low-sodium chicken broth (plus a little more if needed)
1 c. water
2 TBSP. unsalted butter
1 small onion, minced
2/3 c. Arborio rice (Italian rice)
1/2 c. dry white wine
1 ounce parmesan cheese (about 1/2 cup)
1/4 c. frozen peas, thawed
1. Heat 2 tsp. of the oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add the artichoke hearts and cook until lightly browned and tender, 4-5 minutes. Transfer the artichoke hearts to a small bowl and set aside.
2. Pat the chicken breasts dry with paper towels and season with salt and pepper. Heat the remaining 2 tsp. oil in the skillet over medium-high heat until just smoking. Carefully lay the chicken in the skillet and cook until well browned on the first side, 6-8 minutes. Flip the chicken, add the broth and water, and bring to a simmer. Cover, reduce the heat to medium-low; and cook until the chicken registers 160-165 degrees on an instant read thermometer, 6-8 minutes.
3. Transfer the chicken to a carving board and pour the cooking liquid into a large glass measuring cup. Add more broth as needed to equal 2 1/2 cups, then transfer to a small saucepan, bring to a simmer, cover, and set aside off the heat to keep warm. When the chicken is cool enough to handle, shred the meat into bite-sized pieces.
4. Melt 1 TBSP of the butter in the skillet over medium heat. Add the onion and 1/4 tsp salt and cook until softened, about 5 minutes. Stir in the rice and cook, stirring often, until the ends of the rice kernels are transparent, about 2 minutes. Stir in the wine and cook until it has been completely absorbed, 1-2 minutes.
5. Stir in 1 cup of the hot broth mixture and continue to simmer, stirring every few minutes, until the liquid is absorbed and the bottom of the pan is almost dry, 7-9 minutes.
6. Stir in 1/2 cup more broth every few minutes as needed to keep the pan bottom from drying out (you may not need all of the broth mixture) and cook, stirring often, until the rice is al dente, another 10-12 minutes.
7. Off the heat, vigorously stir in the remaining 1 TBSP butter and cheese, then gently fold in the chicken, artichokes, and peas. Cover the skillet, reduce the heat to low, and cook until the chicken and vegetables are heated through, about 5 minutes, stirring once halfway through. Season with salt and pepper to taste and serve.
The only thing I might add is some garlic at the same time as the onion.
