Step 1

Preheat the oven to 180C.

Step 2

Heat the olive oil in a heavy, oven proof/hob proof saucepan (which has a lid).

Step 3

Fry off the onion, garlic and chopped bacon until the onion is soft and the bacon has started to brown.

Step 4

Add in the rice and stir everything together until the rice is well coated.

Step 5

Allow to cook for a couple of minutes, stirring, until the rice starts to look shiny.

Step 6

Add in the stock, the tomatoes and the thyme, along with some ground black pepper.

Step 7

Stir well and put on a well fitting lid.

Step 8

Pop into the oven for 20 - 30 minutes until the rice has cooked and has absorbed most of the stock.

Step 9

Take out of the oven, add the peas and the butter if you're using, check for seasoning and add salt only if needed (this will depend on the bacon you used). Give everything a good stir and pop the lid back on for a couple of minutes until the heat of the risotto has warmed the peas through.

Step 10

You can then either stir through the cheese or serve with the cheese sprinkled on top.