Finely chop the onion and quarter the mushrooms.

Cook the chicken breast in the chicken broth until fully cooked.

Remove the chicken from the broth and set aside to cool.

Skim any foam off the broth.

Once cooled, cut the chicken into small pieces.

Finely chop all the herbs.

In a large skillet or saucepan, heat the olive oil over medium heat.

Sauté the chopped onion and mushrooms until the onion is soft and translucent (but not browned).

Add the minced garlic and Arborio rice to the skillet, stirring constantly, and cook for about 1 minute until the rice is well coated with oil.

Add 1 dl (about 1/2 cup) of the chicken broth to the skillet and stir the rice.

Allow the rice to simmer gently over medium heat in an uncovered pan until most of the liquid is absorbed.

Gradually add the remaining chicken broth, about 1/2 to 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.

Continue this process until the rice is creamy and tender, about 20-25 minutes.

Stir in the cooked chicken pieces, green pesto, and grated Parmesan cheese until well combined.

Heat through.

Finally, fold in the chopped herbs and season the risotto with salt and pepper to taste.