Turkey and mushroom risotto

Ingredients

• 300g brown rice
• 1 tablespoon vegetable oil
• 1 onion, diced
• 1 green pepper, sliced
• 1 clove garlic, finely diced
• 200g mushrooms, sliced
• 400ml reduced-salt vegetable stock (using 1 stock cube)
• 300g cooked turkey, shredded
• 160g peas or petit pois, frozen
• 40g grated parmesan cheese
• Freshly ground black pepper
• Small handful fresh parsley, chopped