Heat oil in a large pan and cook the
onion and garlic for 5 mins. Stir in the rice
and cook for 1 min more, until it starts to
look transparent. Pour in the wine and
keep stirring until all the liquid is absorbed.
Add the stock and simmer until the
rice is just tender. Stir through the
chicken, thyme and peas, then cook for
2 mins or until the chicken is warmed
through. Add the crème fraîche and
Parmesan with some seasoning, then
remove from the heat. Cover with a lid
and leave to stand for 2 mins before
serving with extra Parmesan, if you like.