Step 1Boil 1 litre of water in the kettle.
Step 2Heat 2 teaspoons of olive oil in a large saucepan and place over medium-high heat. Cook the leek, fennel and mushrooms, stirring, for 5 minutes, or until softened. Add arborio rice and half of the thyme leaves. Then stir to coat grains of rice in oil.
Step 3Add 1 litre of boiling water and stock cubes to pan. Bring mixture to the boil. Reduce the heat to low and simmer, stirring occasionally, for 20 minutes, or until rice is tender.
Step 4Meanwhile, heat 2 teaspoons of oil in a medium non-stick frying pan over high heat. Cook chicken strips, stirring, for 5 minutes, or until browned. Transfer to a plate.
Step 5Stir chicken, any juices and parmesan into risotto. Serve topped with remaining thyme and reserved fennel fronds.