EVEN MAKES PEAS TOLERABLE:

Baked risotto with bacon and peas (Adapted from The Instant Cook by Donna Hay)

1 tablespoon olive oil
2 strips bacon, chopped
1/2 cup thinly sliced shallots (2-3 bulbs)
1 teaspoon dried thyme
2 cups arborio rice
5 cups reduced-sodium chicken broth, warmed
1 cup frozen green peas
3/4 cup grated Parmesan
Salt and pepper to taste
3 tablespoons chopped parsley

Preheat oven to 375 degrees. Heat oil in oven-safe Dutch oven over medium heat. Add bacon and cook for 2 minutes, then add shallots and thyme and cook until bacon is crisp and shallots begin to brown, 3-5 minutes. Reduce heat to low and add rice. Cook, stirring, for a minute or two until rice grains are coated with oil. Add warm stock. Stir well, cover and bake 30 minutes. Add peas, stir, and return to oven to cook uncovered 10 minutes more.

Remove risotto from oven, add Parmesan, add salt and pepper to taste, and stir 2-3 minutes, until mixture has thickened. Stir in parsley and serve.