pea and pancetta ramen risotto

• 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

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.

I MADE IT