1.Bring stock to a gentle simmer in a medium saucepan.
2.Meanwhile, melt 30g of the butter in a large, heavy-based pan. Add onion, garlic and bacon; cook, stirring, until onion is soft. Add the rice, stir to coat well with the onion mixture; cook, stirring, for 1 minute. Add wine, simmer, uncovered, until liquid has evaporated.
3.Stir in 1/2 cup of the hot stock; cook, stirring, over medium heat, until the liquid is absorbed. Continue adding stock, 1/2 cup at a time, stirring between each addition, until all but 1/2 cup of liquid has been absorbed (this step should take about 20 minutes).
4.Stir in peas and remaining stock; stir until peas are hot. Add extra bacon to a small frying pan; cook until browned and crisp. Break into pieces.
5.Stir in parmesan, chopped mint and the remaining butter. Season to taste. Top risotto with crisp bacon, extra parmesan and mint leaves.
Not suitable to freeze or microwave.Note