INGREDIENTS
4 oz
Pancetta
1
2 bunch pencil-thin asparagus stalks, cut into 3/4-inch pieces (about 1 cup)
1 cup
Green peas, fresh or frozen
1/2 tsp
Lemon, zest
2
Shallots (4 cloves), large
4 1/2 cups
Chicken stock
1 1/2 cups
Arborio rice
1
Kosher salt and freshly ground black pepper
3 tbsp
Butter
1/2 cup
Parmesan cheese, grated
1/2 cup
White wine, dry