Step 1

Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).

Step 2

Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.

Step 3

Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.

Step 4

Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.

Step 5

Serve sprinkled with freshly grated parmesan and freshly ground black pepper.