Add the bacon lardons to a pan with the oil and fry until crispy.

Remove the crispy bacon from the pan and set to one side. Add the onions into the pan and fry on a low heat until soft, around 5-6 minutes.

Add the risotto rice and stir well. Keeping the stock hot, add one ladle at a time, stirring continuously. When the rice starts to stick and the stock is almost absorbed, add the next ladle.

Once all of the stock is absorbed (this should take around 15-20 mins) add the frozen peas, Boursin and bacon bits. Stir well and serve with chopped parsley.