This is such a homely meal, and it's great all year round. Don't be tempted to economize by using cheaper rice- the arborio is well worth it!
Melt 15g butter in a non-stick pan.
Fry 2 cubed chicken breasts until lightly brown. Add 1 onion, 1 garlic clove and 1 tsp chilli powder. Fry for 5-7 mins until onion is soft.
Add 150g arborio rice and cubed carrot. Prepare ¾ pint chicken stock and add slowly, stirring constantly and letting liquid be absorbed before adding more. Expect this to take 20 mins.
When the rice is creamy but firm, serve with Parmesan.
Variation: Add broccoli, or peas.