Risotto is a rice that is stirred continuously, cooking very slowly. We add stock in gradually to allow the risotto to absorb the liquid and release its starch, and become creamy. The process will take at least 30 minutes.
For the chicken, preheat your oven to 375o Fahrenheit. Dry chicken with a paper towel, rub the chicken with a light coat of oil. Place your chicken in a pan, and season with 1 tsp salt, 1 tsp pepper, 1 tsp onion powder, and 1 tsp garlic powder.
Roast the chicken until internal temperature is at a minimum of 155o Fahrenheit. This will allow the chicken to carry over cooking internal temperature of 165o F.
Remove from heat, and let rest for about 15 minutes before shredding the meat of the chicken.
Heat stock in a separate pan.
For the risotto, place butter in your pan, over medium heat to coat the bottom. Add in your onions and garlic to sweat. Stir.
Add in your mushrooms. Stir, allow mushrooms to get slightly browned.
Season with 1 tsp salt and 1 tsp pepper.
Add in your rice. Stir.
Add in your white wine. Stir. Once reduced and absorbed
Add a small amount of your stock, continuing to stir, allow to absorb slowly. Add green beans.
Continue adding your stock in small amounts at a time.
Once all stock has been added, and the rice is tender, stir in parmesan cheese and shredded chicken, and red beans.