For the risotto with chicken and plums, first wash the plums, remove the seeds and cut into pieces. Peel and finely chop the onion, wash, dab and dice the chicken breast.
Heat olive oil in a saucepan and sauté the onions over low heat. Add the risotto rice and sauté briefly. Deglaze with the white wine and simmer until the liquid has been absorbed by the rice (stirring frequently). Add salt and pepper, then pour in the soup gradually so that the rice is covered. Stir regularly until it is cooked tender.
Meanwhile, heat olive oil in a pan, add the chicken cubes and brown well on all sides. Fry the sliced plums briefly as well. Fold the chicken and plums into the risotto, then mix in the grated Parmesan.
Pluck the thyme leaves from the stems, spread on the risotto with chicken and plums and serve.