Easy risotto with bacon & peas

Method

1. Finely chop the onion. Heat 2 tablespoons of olive oil and a knob of
butter in a pan, add the onions and fry until lightly browned (about 7
minutes). Add the bacon and fry for a further 5 minutes, until it starts to
crisp.
2. Add the rice and 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.
3. Stir in the peas, add a little salt and pepper and cook for a further 3
minutes, until the peas are cooked. Serve sprinkled with freshly grated
parmesan and freshly ground black pepper.