Chicken and Pancetta Risotto with Tallegio

In 4-quart saucepan, melt butter over medium heat. Add pancetta, and cook until crisp. Transfer to plate using slotted spoon; set aside.

Meanwhile, in 1-quart microwavable glass measuring cup, microwave broth uncovered on High 3 to 4 minutes or until simmering.

Cook onion in saucepan with butter 4 to 5 minutes, stirring occasionally, until translucent. Stir in uncooked rice. Cook and stir 1 to 2 minutes or until rice smells toasted. Add wine; cook 1 to 2 minutes, stirring constantly, until almost all liquid is absorbed.

Increase heat to medium-high; stir in hot broth, 1/2 cup at a time, stirring frequently and waiting 2 to 3 minutes between additions, until all liquid is absorbed, 18 to 24 minutes.

Remove from heat. Stir in arugula, chicken, cheese and lemon peel. Continue stirring until cheese melts and mixture is heated through. Divide among 4 bowls; top with reserved pancetta.