Chop the onion finely and stir fry it with the olive oil in a saucepan until golden.
Add the rice and the bacon and cook it with the onion for a few minutes. Then add some hot water, salt and pepper, the stock cube and the peas. Cook for about 12 minutes (see instructions on the packet) and keep topping it up with the hot water whenever it dries out.
When it is cooked, take off the heat, add the chopped parsley and a knob of butter and stir it all in well.
Serve sprinkled with Parmesan cheese and like all risotto dishes serve immediately!