Place vegetable broth in small pot over low heat.
In large skillet, cook pancetta
Remove from skillet once cooked and set aside.
Using grease from pancetta and additional olive oil, if needed, add the leeks over medium heat and sauté until softened, 10-12 minutes.
Add arborio rice and garlic and toss with leeks.
Cook for 1-2 minutes, until rice starts to become translucent around edges.
Add broth, one cup at a time, stirring frequently.
Wait to add the next cup until the broth is absorbed.
Add cream starter, one cup at a time, using same method as the rice.
Once all liquid is absorbed, stir in pancetta and Parmesan cheese.
Serve topped with chopped chives.