Mmmm...Bacon (Risotto)

Gotta love me some bacon. My newest creation:

Bacon Asparagus Risotto


1/2 lb bacon, cut into bite-sized pieces
1 lb asparagus spears, cut into bite-sized pieces
5 c. organic chicken broth
3 tbsp. butter
1.5 c. arborio rice
1/2 c. dry wine (I used sherry, but whites would work well too)

1. Cook bacon in large saute pan over medium high heat until crispy. Remove from pan with a slotted spoon, reserving bacon grease in pan.

2. Cook asparagus in bacon grease until crisp-tender. Set aside.

3. Bring broth to boil in medium saucepan. Reduce heat to very low; cover and keep warm.

4. Melt butter in heavy large saucepan. Add rice and stir about 2 minutes. Add wine and simmer until absorbed, stirring constantly, about 5 minutes. Add 1/2 c. hot chicken broth. Reduce heat and simmer until absorbed, stirring frequently. Add remaining broth 1/2 c. at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 30 minutes.

5. Add asparagus and bacon and stir until heated through. Remove from heat. Salt and grains of paradise to taste.