Pea and Pancetta Ramen \"Risotto\" recipe

All Recipes Best Recipe Meat and Poultry Recipes Pork

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 calories
carbohydrate: 15.4 g
cholesterol: 34.8 mg
fat: 20.4 g
fiber: 3.6 g
protein: 13.2 g
saturatedFat: 7.9 g
servingSize: -
sodium: 745.6 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

This recipe replaces risotto with instant ramen for a quick weeknight meal.

Do you like the recipe? Share this tasty recipe!