Chicken, pea and gorgonzola risotto

Ingredients

• 1.5 litre chicken stock
• 40 gram butter
• 1 trimmed finely chopped baby fennel bulb
• 1 finely chopped onion
• 1 finely chopped celery
• 2 clove garlic, crushed
• 2 cup arborio rice
• 1 cup white wine
• 2 cup barbecued chicken
• 180 gram crumbled gorgonzola cheese
• 100 gram english spinach leaves
• 1/2 cup frozen baby peas
• 1 bunch, finely chopped chives