Boil about 1 pint of water and add it to the oxo cubes in a small pan, put on low heat
STEP 2
Melt the butter in a larger pan and fry the onions, bacon and mushrooms gently until covered
STEP 3
Add the risotto rice and gently fry for about 30 seconds (not burning it!)
STEP 4
Using 1 ladel-full at a time and add the stock to the rice, make sure its just boiling
STEP 5
Continue to add one ladel-ful at a time, every couple of minutes, until the rice has nearly softened. Roughly about 15/20 minutes (you may need to add more water to the stock)
STEP 6
Add the peas and continue to cook until rice is soft (roughly about 4 minutes)
STEP 7
Best served with grated parmesan cheese and a squeeze of lemon