Green Risotto

I always order this dish whenever I see it on a menu, but making it at home usually doesn't taste as good. Even so, I still give it an attempt in my kitchen once it a while. This time I am trying it with asparagus and bacon and added some beans for more protein. I personally would prefer it without the bacon but the kids think otherwise. 
Both the rice and cheese were picked up from St. Lawrence Market and they were very high quality. Parmesan cheese is always the best when freshly grated. 

Anyways, here is the Green Risotto from my kitchen:

Ingredients (make 6 adult servings)

1 1/2 cup (measuring cup) of arborio rice

1 cup of white wine

Stock, about 3 cups

About 1 cup of Parmesan cheese, grated and set some aside for sprinkling on top before serving

Asparagus, cut into 1 inch pieces

Edamame beans, blanched and shelled

3 strips of bacon

Oil

How

1. First make the stock or just heat it up on the stove in a pot if it's ready. I made my stock starting with a pot of boiling water, tossed in a few chicken bones from the freezer, the ends of the asparagus, a pouch of the vegetable pulp from my vegetable juice, and I used the same broth to blanch my edamame beans. Continue to simmer the pot of stock on the stove throughout the cooking process.
   
2. Place the rice on a strainer and rinse it under cold water to remove the starch. Drain and set aside.
3. Heat up a big pot and spread a little oil on the bottom of the pan with a paper towel and fry the bacon on medium heat until brown. Remove the bacon from the pot and let them rest on a paper towel to drain off the excess oil and let cool. When it's cool enough to handle, chop into small pieces.
4. Remove all but 1 tsp. of the bacon oil from the pot. On medium heat, fry the rice for about one minute.
5. Add white wine to deglaze the bottom of the pan. Stir until all the wine is cooked away.
   
6. Turn the heat down to low and add a ladle of broth into the rice. Stir and cook until the stock is all absorbed. When you can draw a path through the middle of the rice, it's time to add another ladle of broth. Repeat this step for about 20 - 25 minutes. 
   
   
7. Taste a few pieces of rice. They should still taste a bit solid in the center but not starchy. If the middle is still starchy, continue the previous step until it's not. When it taste like its about to be ready, add in the beans asparagus, and another ladle of stock and stir well.
8. When the stock is absorbed, add another ladle and add cheese. Stir well. Put the lid on and turn off the heat. Let it steam for 5 minutes. Note that you do not need to use up all the stock. If you run out of stock at the end, use water.
   
9. Before serving, give the risotto one last stir. Place it on a serving plate and sprinkle Parmesan cheese on top. Serve hot.