1 litre organic chicken or vegetable stock 25 g butter ½ onion , finely chopped 100 g higher-welfare streaky bacon , cut into matchsticks 1 bunch fresh thyme 400 g risotto rice 150 ml white wine 200 g frozen peas sea salt freshly ground black pepper 100 g crumbly goat's cheese 75 g Parmesan cheese , freshly grated (Can be veggie without bacon and using veggie stock)

Heat the stock in a saucepan. In a separate pan, heat the butter, then add the onion, bacon and thyme and fry for about 8 minutes until the onion is soft but not coloured. Add the rice and turn up the heat so it almost fries.

After a minute the rice will look slightly translucent. Add the wine and keep stirring.
Now add a ladle of hot stock and a pinch of salt. Turn down the heat to a fairly high simmer. Keep adding ladlefuls of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next.

Chuck the peas into the stock when there are a couple of ladlefuls left, and add them with the stock. Stir until the rice is soft but still has a slight bite, then season with salt and pepper.

Remove from the heat and stir in half the goat's cheese and the Parmesan. Sprinkle the remaining goat's cheese over the top and eat as soon as possible while it retains its lovely moist texture.