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Ingredients: serves 4

tbsp butter and tbsp oil

1 onion

4 rashers bacon, chopped

1 tsp thyme

400g Risotto rice

1.2 litres veg stock

75g cheddar, grated

50g Parmesan, grated

handful of peas

salt and pepper for the adults

Method:

Step 1: Heat he butter and oil in a large pan then fry off the onion until soft.

Step 2: Turn the heat up and add the bacon and thyme and fry until bacon cooked.

Step 3: Add the risotto rice, stir for a minute then begin adding the stock a ladleful at a time, continuing to stir the risotto at all times. Add the peas when you get to the last couple of ladles of stock.

Step 4: Once the rice and peas are cooked and the stock absorbed, take off the heat and stir through the cheese.

Step 5: Season for the adults and enjoy.