In a non-stick pan, add a dash of oil and cook the chicken, ensuring it is thoroughly cooked through and then set to one side in a bowl.
Gently heat 1 tbsp oil and sauté the bacon until crispy. Add the onions, then add the garlic and mushrooms and cook for 4-5 minutes until lightly golden.
Add the rice and frequently stir until all the juice from the pan has been absorbed (approximately 1 minute).
Add ¼ of the chicken stock, cook for 5 minutes, add another ¼ of the stock and cook for another 5 minutes. Then add another ¼ of the stock and cook for another 5 minutes.
Add the chicken and peas and the remainder of the stock and cook for a further 5 minutes. The risotto should be fluffy on the outside with a slight bite in the middle.
Remove from the heat, and add the parmesan, parsley, and pepper to taste (no salt needed as the bacon is salty), then put the lid on and leave for 5 minutes. Stir through and serve.