For the spelt rice and pea risotto, cook the finely diced bacon with the finely chopped shallots in the melted butter until translucent, then add the spelt rice.
Pour in the soup and simmer on medium heat for about 20 minutes. Stir again and again! After about half the cooking time (10 minutes) add the peas and the finely chopped parsley.
Let everything simmer until there is only a little liquid left. Season with a little salt and pepper, and mix with 1-2 handfuls of grated Parmesan.
Finally, refine with a few flakes of butter, add a little more salt if necessary, and serve sprinkled with a pinch of Parmesan!