Asparagus zucchini risotto with bacon

handful of asparagus
1 small zucchini (quartered)
some bacon (1 cm stripes)
1 small onion (chopped)
2 cloves of garlic (minced)
fresh thyme
salt, pepper
about 4 cup homemade vegetable stock (very hot)
splash of olive oil
1 tbsp. butter
1/2 cup Parmesan cheese (freshly grated)

Trim the asparagus, remove hard part of the stalk and put them to boil with vegetable stock. Finely chop remaining asparagus stalks into tiny discs, keeping the tips whole.

In a big saucepan, heat some olive oil and fry the bacon. Remove bacon from the pan and drain excess oil, add butter and onion and cook until nice and golden. Add garlic and cook for one more minute. Stir in the rice, when the rice changes color from white to translucent (around 2 minutes) add 1 cup of vegetables stock and stir. Add bacon, asparagus stalks, quartered zucchini and thyme. When almost all the liquid is absorbed add more stock and repeat the process until rice is done. Few minutes before end of cooking add asparagus tips and season with salt and pepper. Gently stir in the Parmesan cheese.

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