2 pt chicken stock
2 oz butter
1 medium onion
2 lb peas (16 cups?)
¾ lb rice (1 ¼ cups)
¼ lb bacon
10 oz soft butter
2 oz parmesan cheese
Melt butter, add onion, cook until tender.
Add rice and bacon, cook until rice is translucent, then add peas and cook another few minutes.
Add ½ of the stock, simmer gently until all has been absorbed.
Add rest of the stock and summer until all has been absorbed.
Mix in cheese and soft butter, then serve.