Asparagus Pancetta Risotto

I had planned to make a completely different risotto but the asparagus looked so great at the grocery store that I had to get it. So I needed a new game plan. I debated whether to get pancetta or prosciutto to go with it but decided on pancetta because the flavor is a little more subtle and I wanted the asparagus to be the star of the dish.

Asparagus Pancetta Risotto (6 servings)

• 1 tbsp. olive oil
• ¼ lb. pancetta, chopped
• 1 ½ cups Arborio rice
• 6 cups chicken stock
• ¼ cup Parmesan cheese
• 1 lb. asparagus, cut into 1-inch pieces and steamed

1. Heat the oil in a large pan over medium heat. Add the pancetta and cook until crisp. Add the rice and toast, stirring constantly, until the rice is coated and has become translucent, about 2 minutes.
2. Add ½ cup of stock and cook, stirring constantly, until it is almost completely absorbed. Continue to add stock ½ cup at a time, stirring, waiting until it is absorbed before adding the next batch.
3. After all the liquid has been absorbed and the rice is cooked (it should still have a slight “bite”), stir in the Parmesan cheese and the asparagus.