Start this recipe by making up the soup. Pour 900ml of cold water into a saucepan and whisk in the contents of the dry Green pea soup. Place on the heat and bring to the boil, whisking constantly. When thick and glossy, remove off the heat and put aside. Melt the butter with the oil in a large frying pan and then gently fry the chopped onion and garlic for 1-2 minutes. Add in the chopped bacon and fry for 2 minutes until the edges begin to brown. Next, add the rice and stir to coat in the butter. Stir in the white wine and bring to the boil before adding the prepared soup gradually. Simmer gently for 12-15 minutes stirring occasionally until the rice is almost cooked. Next, add in the peas and broad beans and continue to cook for a further 4 minutes. Finally, add the mascarpone, chopped parsley and lemon zest to the risotto and season to taste with salt and pepper. Spoon the risotto onto serving plates and serve immediately.