Risotto

1)heat oil in a large rying pan.add the rice and cook for 2 minutes until transparent.
2)add the onion and chicken.cook for 5 minutes stirring occasionally.
3)pour in the stock and bring to the boil.stir in the peppers and reduce the heat.cook for 10 minutes.
4)add the green beans and mushrooms and cook for a further 10 minutes.
5)stir in the fresh parsley and cook for 10 minutes or until all the liquid has been absorbed.and serve