In a sauté pan heat butter and oil; add the risotto and cook for a few minutes;add the chicken broth and bring to a quick boil.

Pour the rice and stock into the crockpot, give a stir, cover and cook on low for 2 hours.

While the rice is cooking crisp up 4-6 slices of thin pancetta in a sauté pan;crumble when cooked.

After two hours add the peas (warm the peas before placing in the crockpot to prevent dropping the temperature too much).

Cover and continue to cook another 1/2 hour or until the rice cooked.

When cooked add the parmesan cheese and pancetta and stir.

Serve warm.