None!

Nutrition	%GDA	Range
Energy Kcal	792
Protein	65.33%
Other Carbohydrate	51.15%
Sugar	3.84%
Fat Saturated	89.25%
Fat Unsaturated	21.76%
Fiber	15.68%
Sodium	75.37%
Salt	78.89%

1. Heat the stock in a saucepan. In a separate pan, heat the butter, then add the finely chopped onion, bacon (cut into matchsticks) and thyme and fry for about 8 minutes until the onion is soft but not coloured. 2. Add the rice and turn up the heat so it almost fries. 3. After a minute the rice will look slightly translucent. Add the wine and keep stirring. 4. Now add a ladle of hot stock and a pinch of salt. Turn down the heat to a fairly high simmer. Keep adding ladlefuls of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next. 5. Chuck the peas into the stock when there are a couple of ladlefuls left, and add them with the stock. Stir until the rice is soft but still has a slight bite, then season with salt and pepper. 6. Remove from the heat and stir in half the goat's cheese and the Parmesan. 7. Sprinkle the remaining goat's cheese over the top and eat as soon as possible while it retains its lovely moist texture. Tip: Leave out the bacon and use vegetable stock if you want to make a vegetarian risotto.