Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 cup of finely chopped poblano peppers, stirring occasionally for about 5-7 minutes until they soften.

Add 1 cup of Arborio rice to the skillet with the sautéed poblanos, stirring continuously for 2-3 minutes until the rice becomes slightly translucent.

Pour in ½ cup of cooking wine and let it simmer for about 1-2 minutes while stirring constantly until mostly absorbed.

Begin adding 4 cups of warm chicken broth, one quarter cup at a time, stirring after each addition until fully absorbed.

Once the rice is creamy, stir in 1 ½ cups of cooked, shredded chicken breast and ¾ cup of freshly grated cheese. Cook for an additional 2-3 minutes.

Taste and adjust seasoning with salt, pepper, and red pepper flakes. Allow the risotto to rest off the heat for about 2 minutes.