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Baked Risotto with Peas, Asparagus & Pancetta

kept byaakozlowski
recipe byThe Kitchn

4 ounces finely chopped pancetta (See Recipe Notes)
3 tablespoons butter, divided
2 large shallots (4 cloves), finely chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 1/2 cups chicken stock
1 cup fresh or frozen green peas
1/2 bunch pencil-thin asparagus stalks, cut into 3/4-inch pieces (about 1 cup)
1/2 cup grated Parmesan cheese, plus extra for serving
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper



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