Melt the butter in a large pan. Add the onion and cook for 5
minutes over low heat, or until soft. Add the garlic and cook for 1
minute. Add the capsicum and rice and cook
for 3 minutes. Stir in the stock. Bring to the boil, stirring once. Reduce the heat and simmer for 5
minutes, or until most of the liquid is absorbed. Stir in the peas and corn; cover. Cook over low heat for 10 minutes,
or until the rice is tender. Stir in the Parmesan and herbs. Season to taste.
