Heat the oil in a large heavy based pan, add the onion and garlic and soften. Stir in the bacon and brown. Add the rice to pan and coat in oil Stir well and add half the wine and season.
Once the wine has evaporated, add the rest of the wine. Cook for 3 mins, then start adding the chicken stock. Slowly stir, keeping the mixture moving and not letting it stick to the pan.
Once the risotto is thick and creamy and with just a little crunch to the bite (al dente) add the peas. Next add the butter and cheese and a final seasoning to taste. Serve immediately.
If you really want to treat your diners, you can grate a final bit of cheese on top!
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.