Chicken, leek and fennel risotto

Preheat your oven to 200°C.

Heat 1 tbs of the oil in a large, ovenproof saucepan on a medium-high heat.

Add the garlic, leeks and fennel, and cook for 3 minutes or until the leeks and fennel soften slightly. Stir when needed.

Add the rice and stir for 1 minute or until combined.

Stir in the stock.

Increase heat to high and bring to the boil.

Remove from the stove. Cover tightly with a lid or double layer of foil and cook in the oven for 15 minutes or until all liquid is absorbed and rice is tender.

Whilst cooking, heat remaining oil in a frying pan over medium-high heat.

Add chicken and cook for 2 minutes each side or until golden and cooked through.

Set aside for 5 minutes to rest on a plate covered with foil.

Slice each tenderloin into 3 even pieces.

Remove a thin strip of lemon peel and cut into thin strips.

Remove the risotto from the oven.

Stir in the chicken and 3/4 cup of the parmesan.

Taste and season with salt and pepper.

Sprinkle with the sage leaves, lemon rind and remaining parmesan.

Stir through before eating.