Finely dice and fry the onion for 10 minutes on a low heat.
Crush the garlic and add to the onions for 1 minute.
Add the rice and fry for 1 minute before adding a lug of stock (about ⅕ of it), stir occasionally, (every 5 mins) and add more every few minutes when the last of the stock has absorbed.
Whilst the rice is cooking, fry the medallions in a griddle or frying pan with a couple of sprays of frylight. Fry for around 5 minutes or until crispy then wait to cool and use kitchen scissors to cut into small pieces.
5 minutes before the total cooking time add the peas and bacon to the rice.
Remove from the heat, season with salt and pepper, sprinkle with the cheese and squeeze in the lemon juice. Serve with griddled asparagus on the side.
