My newest favourite recipe

I've started to scribble a few easy yet scrumptious recipes down in my diary, so if for some reason a quick dinner is needed wherever I find myself I'll have some good options. All of the diary entries are dead easy to make, inexpensive and taste pretty good too.
My latest addition is risotto, and I'm in love with it! I made risotto for the first time in my life about two months ago, and now I'm almost an expert. The recipe I follow is infinitely easier than all of those other ones that require constant stirring and leave you with a mess as often as a delicious dinner. You can follow the recipe below (which serves four), but feel free to make a few changes and chuck in whatever's in the fridge either - I even made an Irish breakfast risotto recently!

You will need:
25g butter
an onion
150g chicken
200g risotto rice
a teaspoon of fennel seeds
900ml of chicken stock
75g frozen peas
juice and grated rink of about half a lemon
2 tablespoons of double cream (or maybe a little bit more)
50g or so of grated Parmesan
2 tablespoons of chopped mint
salt and pepper

To cook:
Boil the kettle and pre-heat the oven to about 200 degrees. Chuck the butter into a pan. Throw in the chopped onion and the chicken and fry for a couple of minutes. Make up the chicken stock. Add the risotto rice and fennel seeds to the pan of chicken, butter and onion and stir it all about for a minute or so. Add the stock and the peas.
Put that mixture into a casserole dish, put the lid on and cook it for about 20 minutes. Keep an eye on it though - the goal is for the rice to be tender and all the liquid absorbed. When you get to that point you're almost there.
All that's left is to stir in the lemon juice and rind, cream and Parmesan, and add a bit of salt and pepper. Cover it up and leave it sitting for about two minutes, and stir in the mint just before serving. If you're watching what you're eating you might want to add only half of the Parmesan and put the rest on the table so more can be added if needed.

Let me know what other ingredients work for you in this risotto.

Enjoy!