Heat a large pot over medium heat and spray with non-stick cooking spray.
Pour the chicken stock in a medium saucepan over medium-low heat to warm.
Once the pan is heated completely, add diced chicken and montreal steak seasoning and cook until the chicken is browned on all sides, approximately 3-4 minutes.
Add the vegetables and cook the onion is translucent and the bell peppers are tender, approximately 3-4 minutes
Add the rice and cook for 1-2 minutes, or until the rice is toasted slightly.
Add one ladle-full of warmed stock and stir frequently until most of the liquid is absorbed.
Complete the process of adding one ladle-full of stock and stirring until most of your stock is incorporated. (This process should take approximately 30 minutes).
Check the risotto. It should have a very slight bite to it, similar to al-dente pasta. If it is still too crunchy, add the remaining stock and stir.
Add the parmesan cheese, green onion, salt and pepper to taste.
Serve with steamed green beans or a simple green salad.
Recipe by Becky's Best Bites at https://beckysbestbites.com/quikneasy-chicken-risotto/