Make the stock in a large saucepan and place over a low heat to keep warm.

In a large non-stick frying pan, melt the butter over a medium heat.

Add the onions and garlic and fry for 5 minutes until soft, stirring regularly.

Add the mushrooms, and fry for a further 3 minutes.

If needed, add a little extra butter and melt so there’s enough moisture to coat the rice.

Add the rice and stir well until it’s coated in butter.

Pour in the wine and bring to a simmer.

Simmer until absorbed, stirring often.

Stir in the chicken, mixed herbs and a good pinch of salt and pepper.

Add a ladle of stock, stir and simmer until absorbed, stirring often.

Continue adding the stock, ladle at a time, letting it absorb into the rice before adding the next ladle, stirring often for 20 minutes (don’t worry if you’ve still got stock left).

Taste the rice. It shouldn’t be mushy. It should have a bit of bite but not be too hard to eat. If it’s still too hard, continue adding stock until it reaches the right consistency.

With the last ladle of stock, add the peas and corn and stir well until your risotto is moist but not soupy or mushy.

Remove from the heat and stir through the parmesan.