Season the chicken with salt and pepper. Heat 2 tbsp oil in a large frypan and cook chicken drumsticks over medium heat turning often until golden brown all over and almost cooked through. This will take 10-15 minutes depending on the size of the drumsticks. Remove chicken from the pan and set aside.
In the same pan, add the remaining oil. Saute the rice for two minutes then add capsicums and mushrooms. Stir a few times.
Pour in 2 1/2 cups of hot water, the chopped tomato, turmeric & the risotto flavour sachet and stir. Bring to a boil, then turn the heat down to low.
Arrange the cooked chicken, capsicums & mushrooms attractively on the surface of rice and cover with a lid. Let it simmer for 10 minutes.
Add green beans and cherry tomatoes to the pan and cover, simmer for a further 5 minutes.
Garnish with parsley and serve with lemon wedges and grated parmesan.(optional).