Chicken, pea and gorgonzola risotto

Ingredients

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