White Cheddar and Bacon Risotto
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Cook bacon in a Dutch oven over medium for 4 minutes or until crisp. Remove from pan; crumble. Add onion; sauté 4 minutes. Add rice; cook 1 minute, stirring to coat. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring frequently. Add 2 1/4 cups stock, 3/4 cup at a time, stirring frequently until each portion is absorbed before adding more. Reserve remaining 1/4 cup stock; discard thyme sprigs. Stir in salt and pepper.
Stir in peas, chopped thyme, and cheese; cook 2 minutes. Remove pan from heat; stir in reserved 1/4 cup stock. Divide rice mixture among 4 bowls; top with green onions and bacon.