Pea and Pancetta Ramen \"Risotto\" recipe
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Ingredients
- ½ cup diced pancetta or bacon 1 tablespoon olive oil 1 medium onion, chopped ¼ 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 ½ cup grated Parmesan cheese, plus additional for serving ¼ teaspoon freshly ground black pepper
Nutrition Info
- 296.7 caloriescarbohydrate: 15.4 gcholesterol: 34.8 mgfat: 20.4 gfiber: 3.6 gprotein: 13.2 gsaturatedFat: 7.9 gservingSize: -sodium: 745.6 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Pea and Pancetta Ramen \"Risotto\"
Directions
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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.