Asparagus Risotto by Aquarius

1 bunch asparagus, woody ends snapped off and discarded
1 can LeSueur peas
Approx. 2 cups chicken stock
1 tsp. olive oil
2 strips bacon, sliced crosswise into julienne strips (chilling bacon first makes it easier to slice)
1 shallot, minced fine
1 clove garlic, minced fine or pressed
1/2 cup dry white wine
1 cup arborio or carnaroli rice
1 Tbsp. butter
1/3 cup grated parmesan cheese
Salt and pepper to taste

1. Steam or blanch asparagus until crisp-tender. Remove tips from asparagus; set aside. Cut stems into pieces approximately 1" long and put in blender with peas and their liquid. Puree. While continuing to puree, add enough stock to total 3.5 cups total liquid. Place liquid in a saucepan and bring to a simmer. Hold at a simmer while risotto cooks.

2. Heat olive oil in large skillet until shimmering. Add bacon pieces and cook over medium-high heat until the bacon is crispy and the fat is rendered out. Remove bacon with a slotted spoon and set on paper towels to drain. Pour off all but 2 T of the bacon fat.

3. Return skillet to heat and add shallot and garlic. Cook over medium-high heat until fragrant, about 2 minutes. Add rice. Toast the rice grains in bacon fat until translucent around the edges and displaying a white dot in the middle, about 3 minutes.

4. Add the wine and 1 ladleful of the broth/vegetable mixture. Allow rice to absorb liquid. Continue adding 1-2 ladlefuls of broth/vegetable mixture at a time and stirring until liquid is absorbed, then adding more. Be sure to keep broth/vegetable mixture at a simmer.

5. When the rice has reached a creamy, al dente texture (broth/vegetable mixture should be all gone or almost gone), remove the rice from heat. Stir in the pat of butter and the parmesan cheese, as well as the reserved bacon pieces and asparagus tips. Add salt and pepper to taste; serve immediately.