Step 1

Heat the oil in a large saucepan over a medium heat.

Step 2

Add the onion, celery and carrots to the pan and fry for 4-5 minutes, until just starting to soften.

Step 3

Add the flour to the pan and stir together using a whisk to coat the vegetables in the flour.

Step 4

Pour in the milk, slowly, whilst stirring with the whisk, until the milk is completely mixed in.

Step 5

Add the stock and dried thyme and stir again.

Step 6

Add the rice, bring to the boil, then turn down the heat and simmer for 25 minutes – stirring occasionally, until the rice is tender.

Step 7

Add in the chicken, lemon juice, cream, parmesan, salt and pepper.

Step 8

Stir together and heat for 2-3 minutes until the chicken is warmed through.

Step 9

Serve topped with fresh parsley.