I was following a recipe for a chicken risotto, which said to brown the chicken (breast meat, cut into small pieces, maybe 3/4 of an inch or so) in the pan after browning the onions, and then add the rice and stock to the same pan afterwards (so the chicken was in the pan the entire cooking period of the rice). However, when the dish was complete, many of the chicken pieces had unfortunately dried out.
What can I do to prevent this next time?