Classic Leek, Sage, Lemon and Fennel Risotto

60ml (1/4 cup) olive oil

2 garlic cloves, crushed

2 local leeks, white and pale-green section only, halved, thinly sliced

1 (about 400g) fennel bulb, quartered, thinly sliced

330g (1 1/2 cups) Risotto Rice

750ml (3 cups) Chicken Stock

600g chicken pieces, excess fat trimmed

1 local lemon

1 cup grated parmesan

Salt & freshly ground black pepper

12 fresh sage leaves, torn

Preheat oven to 200°C.

Heat 1 tablespoon of the oil in a large, heavy-based ovenproof saucepan over medium-high heat. Add the garlic, leeks and fennel, and cook, stirring, for 3 minutes or until the leeks and fennel soften slightly. Add the rice and cook, stirring, for 1 minute or until combined.

Stir in the stock. Increase heat to high and bring to the boil. Remove from heat, cover tightly with a lid or double layer of foil and cook in pre-heated oven for 15 minutes or until all liquid is absorbed and rice is tender.

Meanwhile, heat remaining oil in a non-stick frying pan over medium-high heat. Add chicken and cook for 2 minutes each side or until golden and cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Slice chicken if required into 3 even pieces.

Use a zester to remove thin strips of rind from lemon. (or use a sharp knife to peel rind, remove white pith 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. Spoon into shallow serving bowls and sprinkle with the sage leaves, lemon rind and remaining parmesan. Stir through before eating.