In a wide medium sized saucepan, saute 2 tablespoons of butter, cut chicken pieces, half of the lemon juice, and the chopped onion over medium heat, until the onions are lightly browned and soft, and the chicken has cooked.

Add the arborio rice and saute until lightly golden brown.

Next, add the white wine and cook until almost all the liquid is gone from the saucepan.

Repeat until all the stock has been used up and the rice is soft and tender.

Remove rice from heat, mix through the grated parmesan cheese, remaining lemon juice, lemon zest, remaining butter, and salt and pepper to taste.