Add the rice, sweetcorn, onion, asparagus, peas, and 'chicken', to a wide pan.
Add around 600ml of the bouillon to your pan and put on a moderate heat (it should be simmering constantly). Keep stirring so you don't get too much sticking!
The risotto will be absorbing your stock constantly. If it starts to get dry, add more of your bouillon in 100ml increments.
The rice should be softening, with the veggies mostly cooked through, after about 20 minutes. Add your mustard, nutritional yeast, garlic, and cream cheese, and mix in. Leave for another 5 minutes or so, and give it a taste test before serving.
Sprinkle with salt and pepper. Enjoy!