Step 1: Firstly chop the bacon and fry until cooked, and remove from pan till later. Add some olive oil and then gently cook the onion, celery and garlic until soft but not browned in the same frying pan the bacon was cooked in.
Step 3: once these ingredients are cooked, add the rice and the stock cube, keep stirring until the stock cube has been absorbed into the rice, and then keep adding hot water until the rice is cooked and all stock had been absorbed. You can now add the mint if you have chosen to put it in.
Step 5: now the rice is cooked and the stock is absorbed, add the peas and bacon to the risotto. Cook for a further 5-10 minutes, adding more water if needed.
Step 7: then you can sprinkle some mint on top, along with your chosen cheese and then enjoy!