In a large pan, cook chopped bacon over medium heat until golden and crisp. No need for oil — the fat will render out.

Add finely chopped onion to the bacon and cook gently until soft and translucent.

Add the parsley and rice. Toast the rice for a minute.

Add stock gradually. Keep adding stock, one spoonful at a time, stirring frequently and letting each addition absorb before the next.

When the rice is nearly done, stir in the frozen peas and cook for a few minutes until tender.

The texture should be looser than risotto. Remove from heat, then stir in a handful of grated Parmesan for creaminess. Adjust with salt and black pepper to taste.