Pea and Pancetta Ramen "Risotto"

All the flavors of classic risotto without all the stirring, this recipe uses ramen noodles for a quick weeknight meal.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 297 Calories

Ingredients

• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cups low-sodium chicken broth
• 1 (10 ounce) package frozen peas
• ½ cup diced pancetta or bacon
• ½ cup grated Parmesan cheese, plus additional for serving

Recipe Instructions

Step 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.

Step 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.