Bacon and Grilled Asparagus Risotto

Grill the asparagus until char marks form. Cook bacon until crispy (I grilled the bacon in a skillet on the grill but this can be done wherever it makes sense for you).

Saute onion in oil and butter for 3 minutes. Add the rice, stirring for about 2 minutes until is covered in the oil/butter mixture. Stir in 1 cup of broth and let the rice absorb the liquid (I kept the pot on medium for a slow simmer). Continue cooking and stirring until liquid is absorbed before adding the next cup. Cook until all the stock has been used and the risotto has reached a creamy, starchy consistency.

Next, chop the asparagus stalks and bacon into small pieces. Reserve 1/4 cup of chopped bacon for garnish. Mix the asparagus, bacon and cream cheese into the risotto. When serving, garnish on the top with remaining bacon.

Season with salt and pepper to taste.