Chicken, Pea And Gorgonzola Risotto

• 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

1. 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.
2. 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.
3. Serve topped with chives and remaining crumbled cheese.

chicken stock, butter, baby fennel, onion, celery, garlic, rice, white wine, rotisserie chicken, gorgonzola cheese, english spinach, baby peas, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/34366 (may not work)