Chicken Risotto

Heat stock on stove, simmer to keep warm. Melt butter in frypan, add chicken and brown. Add onion, cook for 2 minutes then add other vegetables. Mix in the tomato paste. Add 1 ladle of stock, stir rice mixture constantly over medium heat until all liquid is absorbed. Continue adding stock, 1 ladle at a time, stirring until liquid is absorbed between additions. Total cooking time will be about 25 minutes or until rice is creamy and just tender. Serve immediately, sprinkled with cheese.