|Asparagus/One 10-ounce package frozen asparagus tips, defrosted||15 Medium|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Pancetta||4 Ounce, cut into 1/2 inch dice (Canadian Bacon)|
|Dry white wine||1 Cup (16 tbs)|
|Arborio rice||2 Cup (32 tbs)|
|Hot chicken stock/Two 14 1/2-ounce cans broth mixed with 4 cups hot water||8 Cup (128 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
1. If using fresh asparagus trim off tough ends and cut diagonally into 3/4 inch pieces, leaving tips intact. Cook in 2 quarts boiling salted water 2 to 3 minutes, until crisp-tender. Drain and rinse under cold running water. Drain and pat dry.