Start this recipe by making up the chicken and leek soup. Tip the dried soup into a small saucepan and stir in the cold water. Heat gently on a medium heat, stirring constantly until the soup thickens and just begins to boil. Remove off the heat and put aside. Next, heat the butter and oil in a frying pan fry the bacon for a few minutes till golden brown around the edges. Add the leeks and garlic to the pan and cook for 2 minutes. Add in the fresh thyme and chicken mince and brown for 2 minutes. Add in the Arborio rice and coat with the juices in the pan, cooking for just a minute or two. Pour in the white wine and evaporate. Transfer the mixture to an ovenproof oven dish. Pour over the prepared chicken and leek soup and mix lightly with a spoon. Cover with a tightly fitting lid or with tin foil and bake for 25-30 minutes until just cooked, adding in the frozen peas at the last 5 minutes of the cooking time. It is important that you mix the rice once during the cooking time. When ready, remove the baked rice from the oven and stir in the mascarpone. Sprinkle over the Parmesan cheese and serve immediately.