Step 1 Preheat oven to 180°C. Spray a large ovenproof saucepan with oil and place over medium-high heat. Cook chicken, turning, for 5 minutes, or until golden and cooked through. Remove from pan and cut tenderloins into thirds. Set aside.
Step 2 Reheat same pan over medium-high heat. Cook garlic, leek and fennel, stirring, for 3 minutes, or until the leek and fennel soften slightly. Add rice and stir to coat in leek mixture. Add stock and 1 1/2 cups water, increase heat to high and bring to the boil. Remove from heat, cover tightly with a lid or double layer of foil. Bake for 15–20 minutes, or until most of the liquid is absorbed and rice is tender.
Step 3 Meanwhile, microwave steam asparagus for 2–3 minutes, until tender-crisp. Cut into 4cm-long pieces. Remove risotto from oven, stir in silverbeet and asparagus and season with pepper. Serve risotto topped with chicken and parmesan.