Cook and stir bacon in 1 teaspoon of olive oil in large skillet on medium heat until crispy. Remove bacon from skillet with slotted spoon; set aside.

Add mushrooms, onion, garlic, rice and remaining 3 teaspoons olive oil to skillet; Stir until rice is evenly coated with oil. Cook until onions are tender, stirring occasionally.

Add broth and bring to a boil. Stir in rice, cover and remove from heat. Let stand 5 minutes.

Stir in peas, Parmesan cheese and blue cheese.

Spoon onto serving platter. Top with crumbled bacon; sprinkle with parsley.