Pea & goat’s cheese risotto

INGREDIENTS

• 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