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I found this recipe made for shrimp, but it is ALSO awesome with chicken.
ASIAGO SHRIMP RISOTTO adapted from What The Fork’s for Dinner?

4 tablespoons butter, divided
2 shallots, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice
2 tablespoons dry white wine
4 1/2 cups chicken stock, divided 3 + 1 1/2
Juice of 1 lemon
Coarse salt and freshly ground pepper
1 pound large shrimp, thawed, peeled and de-veined**
3/4 cup grated Asiago cheese
1/4 cup tarragon and flat-leaf parsley, chopped for garnish

• In an electric pressure cooker set on sear, melt 3 tablespoons butter over medium heat.
• Add shallots and garlic, sauté until translucent, about 4 minutes.
• Add rice and cook, stirring, 1 minute more.
• Add wine and cook until wine evaporates, about 30 seconds.
• Add 3 cups of chicken stock and lemon juice; season with salt and pepper.
• Secure lid.
• Set pressure cooker on rice setting for 10 minutes.
• Vent pressure, then remove lid.
• Reset to sear setting and stir in shrimp with remaining 1½ cups broth, and cook until shrimp are opaque, 3 to 5 minutes.**
• Stir in cheese and remaining 1 tablespoons butter.
• Finish with herbs and serve immediately.

NOTE ** If using chicken use 1 pound cut into small bite sized pieces and adjust cooking time until chicken is cooked through.  I have also prepared chicken in a skillet getting a good sear on all sides before adding to risotto and then only stirring to coat well with sauce.

Linking up to FULL Plate Thursday.