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Pea and Bacon Ramen
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Provided By:
Kemp Minifie

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    • As my younger daughter heads to college, where she'll be cooking her own meals, I 'm sure this is going to be her default dinner for many nights during the year. Pea and bacon risotto was a favorite meal when she was growing up but I know she won't have the time or patience to cook Arborio rice, so a risotto-like dish made with noodles in only 10 minutes will be a late-night staple.

    Ingredients

    Serves:

      • 2 slices bacon, chopped
      • 1 small onion, chopped fine
      • 1 3-ounce package ramen noodles, coarsely broken in package; flavor packet discarded
      • 1 tablespoon olive oil, if necessary
      • 1 cup frozen peas, preferably baby peas
      • 1 1/4 cups reduced-sodium chicken broth, plus additional if needed
      • 3 to 4 tablespoons grated Parmesan, plus additional for serving
      • freshly ground black pepper

    Directions

    Cook bacon in a 2 to 4-quart heavy saucepan over medium heat, stirring occasionally, until crisp

    Add onion and cook, stirring, until beginning to brown lightly.

    Add ramen and, if mixture is dry, olive oil, and cook, stirring, until beginning to brown lightly.

    Add peas and broth and bring to a boil, then reduce heat and simmer, covered, 3 minutes. (Mixture should be thickened but still soupy.)

    Stir in 3 tablespoons parmesan, or enough to thicken risotto and season with salt and pepper.

    Serve "risotto" sprinkled with additional parmesan, if desired.

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