Preheat oven to 180°C. Heat half the oil and half the butter in a heatproof casserole pan over high heat. Add mushrooms and cook, stirring often, for 10 mins or until browned. Transfer to a plate. Add the onion to pan and cook for 5 mins or until softened but not coloured. Stir in garlic and cook for 1 min.
Add rice to pan, stirring well to coat with oil mixture. Pour wine over rice and bring to the boil, then simmer for 2 mins. Add stock and bring mixture to the boil. Cover and bake for 20 mins or until rice is tender.
Meanwhile, heat remaining oil in a non-stick frying pan over medium heat. Cook bacon for 10 mins or until golden and crisp. Transfer to a plate lined with paper towel. Cook broccolini in boiling water for 2 mins or until just tender. Transfer to a plate and cover to keep warm. Add peas to pan and cook for another 2 mins. Drain.
Stir mushrooms, peas, ham, parmesan, half the dill and remaining butter into risotto and season. Serve risotto garnished with remaining dill. Top broccolini with bacon and serve with risotto.