Pea And Pancetta Ramen Risotto
- 1/2 cup diced pancetta or bacon
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1/4 teaspoon salt
- 1 (3 ounce) package ramen noodles, coarsely broken in package (flavor packet discarded)
- 1 (10 ounce) package frozen peas
- 3 cups low-sodium chicken broth
- 1 tablespoon butter
- 1/2 cup grated Parmesan cheese, plus additional for serving
- 1/4 teaspoon freshly ground black pepper
- Cook pancetta or bacon in oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until just beginning to brown, about 5 minutes. Add onion and salt and cook, stirring, until onion is softened, about 4 minutes. Add noodles and cook, stirring, 1 minute. Add peas and broth to skillet and bring mixture to a boil. Cook, stirring, until noodles are just tender, about 3 minutes.
- Remove skillet from heat and stir in butter, Parmesan, and pepper. (If mixture is a bit soupy, let it stand for 1 to 2 minutes to allow noodles to continue to absorb liquid.) Serve with additional Parmesan, if desired.
bacon, olive oil, onion, salt, ramen noodles, frozen peas, lowsodium, butter, parmesan cheese, freshly ground black pepper
Taken from www.allrecipes.com/recipe/254696/pea-and-pancetta-ramen-risotto/ (may not work)