Heat oil in large heavy-duty saucepan and cook pancetta, shallot and 1/4 cup green onions for 5 minutes or until shallot is tender. Stir in rice and salt and cook, stirring occasionally, 1 minute. Stir in wine and cook 1 minute or until absorbed.
Pour in just enough hot stock to cover rice. Bring to a boil over high heat, stirring frequently, then reduce heat to medium-low and cook, stirring frequently and gradually stirring in stock until liquid is absorbed and rice is tender but still has a bite to it, about 25 minutes.
Stir in asparagus and beans or peas during last 3 minutes of cooking. Stir in butter, Grana Padano and remaining green onions. Serve immediately.
Keyword imported grana padano, Vegetable Risotto with Pancetta and Grana Padano