Cut streaky bacon into 2cm pieces and fry in a little oil until crispy. Drain and set aside. Cut chicken thighs into small bite-sized pieces
and fry in the same pan until cooked and golden brown on all sides. Drain and add to the bacon. Fry a chopped banana shallot until softened,
then add a cup of arborio rice (for 2 servings). Stir to coat well with the oil then add a small glass of dry vermouth (or dry white wine).
Cook until nearly evaporated, then add a ladle of chicken stock and continue simmering and adding stock until the rice is nearly cooked
and most of the stock is absorbed, about 15 minutes. Meanwhile, cook asparagus, cut into 3cm lengths, for 5-6 minutes, then drain and set aside.
Add the chicken and bacon to the rice, stirring gently, and continue cooking for another 4-5 minutes. Add a couple of Tbs grated parmesan,
together with the asparagus, mix together and serve in warm bowls, garnished with chopped parsley.