Method:
1 Preheat oven 200°C fan-forced.
2 Heat oil in a large frying pan over medium heat, add onion and garlic and cook for 1-2 minutes or until onion softens a little.  Add chicken and cook, stirring for 2 minutes or until chicken browns a little.  Stir in olives.  Add the aborio rice and stir to coat.  Gradually add chicken stock and then tomato and cook for 8 minutes, stirring continuously.  Crumble over blue cheese. Transfer pan to oven and cook for 12 minutes or until rice is al dente.  Remove, serve immediately.