Bring the vegetable stock to the boil in a large saucepan.
Gently heat the oil in a large saucepan. When hot, add the pancetta and onion and cook for 3 minutes. Then, with a gap of 2 minutes each time, add all the listed ingredients in that sequence.
Add the boiling stock to the vegetables and simmer for 5 minutes, then add the Barilla Risoni and cook for further 10 minutes.
Serve hot with a sprinkle of parmesan and a drizzle of oil on top.