Sugar Snap Peas and Bacon Risotto

I was making risotto and needed to use up some ingredients from the farmer's market. I ended up making a very tasty dish.

1/2 lb slab bacon, cut into small pieces
2 cloves garlic, minced
3 green onions chopped
1/2 cup sliced mushrooms
1 cup sugar snap peas (strings and ends removed)
2 Tbsp fresh marjoram
1 Tbsp fresh oregano
1 Tbsp fresh parsley
1 1/2 cups Arborio rice
5 cups beef stock
1/4 cup grated Parmesan cheese
salt and pepper to taste

Cook bacon and remove bacon, reserving drippings. Add garlic, onions, mushrooms and rice and saute in bacon drippings until rice is coated and onion is tender. Add 1 cup of stock and allow to bubble on medium, stirring rice. Add sugar snap peas and herbs. Let rice bubble until liquid is almost gone and add another cup of stock. Continue to cook on medium, adding a cup of stock each time as the liquid is absorbed. Once you use up all the liquid, add Parmesan cheese and add salt and pepper to taste. Serve immediately.