In a large frying pan add oil, bacon, onion and garlic. Gently sauté over medium-high heat until the onions are cooked but not coloured.

Add rice and cook for a further 2 minutes while stirring constantly until rice grains become glossy and lightly toasted. The rice might stick a little to the bottom of the pan and that's fine, just use a wooden spoon to unstick them as much as possible.

Turn the heat down to low-medium so that when liquid is added it is still gently bubbling. Add 1 cup of the chicken stock, stir to mix together and let simmer until it almost fully absorbed - approximately 5 minutes. Then repeat with remaining chicken stock, stir and let simmer until almost absorbed. Repeat with water and wine combined until the rice almost absorbs all liquid. You can constantly stir through this process if you prefer but I tend to take a shortcut and not do this, only when liquid is added.

Add asparagus and parsley, mix through. Cook a further 5 minutes.

Turn off the heat. Add the cream and parmesan cheese, mix together and let sit for about 2-5 minutes until mixture thickens.

Serve hot with a fresh leafy green side salad.