In a frying pan add the olive oil over a medium heat cook the chopped chicken breasts and bacon lardons until just about cooked through, remove from the pan and set aside.

Return the pan over a medium heat add butter a to large pan, add the onion, mushrooms, garlic and bay leaf, softly fry for 5 minutes stirring regularly, until the onion is softened and the mushrooms are browned.

Add the rice and cook for 20–30 seconds, stirring constantly, then pour in the wine and boil until reduced by half, this usually happens very quickly.

In a jug prepare 950ml of boiling water and stir in the stock cubes, add a bit of hot stock to the pan stirring frequently until the liquid has almost disappeared, Continue adding stock a bit at a time, stirring constantly and simmering until absorbed, return the chicken and bacon and allow to simmer for 5 minutes (If adding peas, add before the last lot of the stock mixture is added to the pan, allowing enough time for peas to cook through, but not be mushy)

7. Before removing the pan from the heat, stir in the Parmesan and allow to melt, season with salt and pepper. Cover with a lid and leave to stand for 5 minutes. Before serving, stir well.