Chicken, mushroom and fennel risotto

Instructions

1. Boil 1 litre of water in the kettle.
2. In a large saucepan heat 2 teaspoons of the olive oil over a medium-high heat. Cook leek, fennel and mushrooms, stirring, for 5 minutes, or until softened. Add arborio rice and half of the thyme. Stir to coat rice in oil.
3. Add 1 litre of boiling water and stock cubes to pan. Bring mixture to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes, or until rice is tender.
4. Meanwhile, in a non-stick frying pan heat remaining oil over a medium heat. Cook chicken, stirring, for 5 minutes, or until browned and cooked through. Transfer to a plate.
5. Stir chicken, any juices and parmesan into risotto. Divide into 4 bowls and serve garnished with remaining thyme and reserved fennel fronds.