Cut the chicken fillet into small cubes. Put the chicken in a preheated frying pan with the addition of butter and fry until golden brown. Add seasoning to the chicken and salt as you do.
Cut the onion into rings, fry in a deep frying pan in olive oil.
Add risotto rice to the onion. Mix and pour in a little chicken broth. Stir until the liquid is absorbed. We continue to pour in the broth in portions, stirring constantly for 15 minutes.
Chop the rest of the vegetables and add to the rice five minutes before cooking. Season with spices to taste. I added a little chili, a mixture of bell peppers and a little vegetable seasoning, salt and pepper.
Put rice with vegetables on a plate, add chicken.