White Cheddar & Bacon Risotto

Step 1: Bring stock and thyme sprigs to a simmer in a saucepan over medium; keep warm over low.

Step 2: Cook the bacon in a Dutch oven over medium for 4 minutes or until crisp. Remove from the pan; crumble.

Step 3: Add onion to the Dutch oven, saute 4 minutes. Add the rice and cook for 1 minute, stirring to coat. Add wine; and cook 2 minutes or until the liquid is absorbed, stirring frequently. Stir in 1 1/2 cups stock; cook 4 minutes or until the liquid is nearly absorbed, stirring frequently.

Step 4: Add 2 1/4 cups stock, 3/4 cup at a time, stirring frequently until each portion is absorbed before adding more.

Step 5: Reserve the remaining 1/4 cup stock; discard the thyme sprigs. Stir in salt and pepper.

Step 6: Stir in the peas, chopped thyme and cheese to the risotto; cook 2 minutes. Remove the pan from heat and stir in the reserved 1/4 cup stock.

Step 7: Divide the rice mixture among 4 bowls; top with green onions and bacon.