Chicken Breast Tomato Risotto

Cut the chicken breast into bite-sized pieces.

Finely chop the onion and tomato.

Add olive oil to a pan and sauté the onion.

Add the chicken breast and cook.

Add tomatoes and sauté together.

Add rice and stir-fry for 2-3 minutes.

Pour in chicken stock or water and bring to a boil.

Simmer over medium-low heat, stirring, until the rice is cooked.

Season with salt and pepper.

Serve in a bowl and sprinkle with Parmesan cheese.