In a medium saucepan, heat the chicken broth over low heat to keep it warm while you cook the risotto.

In a large skillet, add the olive oil and heat over medium heat. Once hot, add the chopped onion and cook until translucent (about 5 minutes). Then, add minced garlic and sliced mushrooms, sautéing until the mushrooms are softened.

Add the Arborio rice to the skillet, stirring frequently for about 2 minutes to lightly toast the rice.

Begin adding the warm chicken broth, one ladle at a time, to the rice mixture. Stir continuously until the liquid is almost fully absorbed before adding more broth. Repeat this process until the rice is creamy and tender, usually about 18-20 minutes.

Once the rice reaches the desired texture, gently fold in the shredded chicken and grated Parmesan cheese. Season with salt and pepper to taste.

Remove from heat, garnish with fresh parsley, and serve warm.