PREP: Dice the chicken into bite-size cubes, chop the shallot, mince the garlic, and cut the butter into small pieces. Have all your ingredients out and ready to go before you begin.
Heat 1 Tablespoon of olive oil in a Dutch oven or large pot over medium heat. Season the chicken with salt and pepper, then add it to the hot oil. Cook until it’s golden brown and no longer pink in the middle, about 5 minutes, depending on the size cubes you cut. Remove, and set aside.
Add another Tablespoon of olive oil to the same pot, along with the shallot and garlic. Cook for 2-3 minutes, until just soft. Add the arborio rice and the sherry. Cook, stirring frequently, until the sherry is absorbed, about 3-4 minutes.
Add 3 Cups of stock, one cup at a time, until each cup is absorbed before adding the next. Add the last Cup of stock 1/4 Cup at a time, until the rice is cooked as desired. This may take about 20 minutes.
Once all of the stock is absorbed, stir in the butter, Parmesan cheese, chicken, and peas. Mix through to melt the butter and cheese and warm the chicken and peas.
You can top the entire pot with the sliced almonds, or spoon out servings into individual bowls and top with the sliced almonds.
Serve hot and enjoy!