Heat a frying pan over medium heat. Immediately add bacon pieces to one, while still cold. Cook about 15 minutes, stirring frequently, or until it has reached your desired doneness. Remove bacon to a paper towel-lined plate, leaving rendered fat in the pan.
Heat a wide-bottomed pan over medium heat. Add 1 tbsp olive oil. Add diced onion to hot oil and cook about 2 min or until softened. Add risotto rice, miced garlic, butter, and a pinch of salt. Stir for 2 min or until edges of rice grains become translucent. Add wine to pan. Cook about 3 minutes, stirring frequently, until wine has been absorbed by the rice.
Once wine is absorbed, begin to add stock in 1/2 cup increments. Stir frequently. Add another 1/2 cup when the previous has been almost entirely absorbed, about every 2-3 minutes.
Once the bacon has finished, while cooking the rice, add mushrooms and thyme to the rendered bacon fat in the frying pan, Add salt and pepper to taste once mushrooms begin to brown. Cook about 5 minutes or until tender. Remove to a bowl.
Add the remaining tablespoon of oil to the frying pan. Add asparagus pieces. Salt and pepper to taste. Cook about 5 minutes, stirring occasionally, or until crisp but tender.
Stir bacon, mushrooms, and asparagus into risotto. Add cheese. Taste and adjust seasonings if needed. Enjoy!