1. In 4-quart non-stick stockpot or Dutch oven, melt butter over medium heat. Add pancetta and cook, until lightly browned, about 4 minutes. Add onion and cook until tender, about 8 minutes.
2. Add rice and cook, stirring constantly, 2 minutes. Add wine and cook just until absorbed. Add enough broth to just barely cover rice. Bring to a simmer and cook, stirring occasionally and adding broth as needed, 12 minutes.
3. Add asparagus; cook, continuing to gradually add broth and stirring more frequently, 10 minutes or until asparagus is tender and rice is cooked through but still has “bite”. Remove from heat and stir in Goat Cheese and Parmigiano Reggiano. Cover and let stand 3 minutes. Stir well before serving with freshly ground black pepper and additional Parmigiano-Reggiano.