Chicken, Pea And Gorgonzola Risotto - cooking recipe

Ingredients

6 cups chicken stock, warmed
3 tbsp butter
1 bulb baby fennel, trimmed, finely chopped
1 None onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
14 oz Arborio rice
1 cup white wine
10.5 oz rotisserie chicken, shredded
6 oz Gorgonzola cheese, crumbled
3.5 oz English spinach
2.5 oz frozen baby peas
1 bunch fresh chives, finely chopped

Preparation

In a large, heavy-bottomed saucepan, melt butter over medium heat. Saute fennel, onion and celery for 4-5 mins, until tender. Add garlic and cook for 30 seconds, until fragrant. Add rice and stir for 1 min then add wine and cook until absorbed. Add a ladle of hot stock and stir continuously until liquid is completely absorbed.
Continue adding stock, 1 ladle at a time, until all liquid is absorbed, around 15-20 mins. Add chicken, 1/2 the cheese and spinach with last ladle of stock. Rice should be soft with a slight bite. Season to taste. Cover and set aside for 2 mins.
Serve topped with chives and remaining crumbled cheese.