Prepare the vegetable broth for cooking the risotto. Meanwhile, slice the asparagus into rounds.

Cook the asparagus in a pan with a drizzle of olive oil, salt, and pepper.

Toast the rice with the butter, deglaze with white wine, and start cooking by adding enough broth to cover the rice.

Halfway through cooking, add the asparagus to the rice. Gradually add more broth as needed, and adjust salt and pepper to taste.

Meanwhile, cut the pancetta into strips and cook in a nonstick skillet until crispy. Set aside to use as a topping when serving.

Once the rice is cooked, serve and top with the crispy pancetta. Add grated Parmesan cheese to taste.