In a high sided frying pan, add some low-calorie cooking spray, then add the diced chicken, onions and garlic and cook on low - medium heat.

Cook until the onions are translucent. In a separate pan, boil the water and add the stock cube.

Turn the heat to high, add the risotto rice and stir well until all the rice has been covered with the contents of the pan.

Turn the heat to a simmer and add a ladle of the stock to the risotto, keep stirring the risotto throughout. Once the stock has been absorbed, then add another ladle of stock.

Repeat adding a ladle of stock until the risotto rice is soft but still has a slight bit, then add the peas and peppers.

Once the peas are cooked, turn off the heat, add the cheese and allow to rest for 5 minutes before serving.