Best 7 Pea And Pancetta Ramen Risotto Recipes
Introducing the tantalizing fusion of flavors, textures, and aromas in our "Pea and Pancetta Ramen Risotto" recipe! This culinary masterpiece combines the savory richness of pancetta, the vibrant green of fresh peas, and the comforting creaminess of risotto, all infused with the delightful essence of ramen. Get ready to embark on a delightful journey, where East meets West in a harmonious symphony of flavors. In this article, we will guide you through the simple steps of preparing this extraordinary dish, ensuring an unforgettable dining experience for you and your loved ones.
Here are our top 7 tried and tested recipes!
PEA AND PANCETTA RAMEN "RISOTTO"
This recipe replaces risotto with instant ramen for a quick weeknight meal.
Provided by Kempstr
Categories Pork Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 745.6 mg, Sugar 5.7 g
PEA AND PANCETTA RAMEN "RISOTTO"
This recipe replaces risotto with instant ramen for a quick weeknight meal.
Provided by Kempstr
Categories Pork Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 745.6 mg, Sugar 5.7 g
PEA AND PANCETTA RAMEN "RISOTTO"
This recipe replaces risotto with instant ramen for a quick weeknight meal.
Provided by Kempstr
Categories Pork Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 745.6 mg, Sugar 5.7 g
PEA AND PANCETTA RAMEN "RISOTTO"
This recipe replaces risotto with instant ramen for a quick weeknight meal.
Provided by Kempstr
Categories Pork Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 745.6 mg, Sugar 5.7 g
PEA AND PANCETTA RAMEN "RISOTTO"
This recipe replaces risotto with instant ramen for a quick weeknight meal.
Provided by Kempstr
Categories Pork Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 745.6 mg, Sugar 5.7 g
PEA AND PANCETTA RAMEN "RISOTTO"
This recipe replaces risotto with instant ramen for a quick weeknight meal.
Provided by Kempstr
Categories Pork Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 745.6 mg, Sugar 5.7 g
RISOTTO WITH PEAS AND PANCETTA
Easy to make and all in one pan. My kind of recipe. I have not tried this yet, but as soon as I get the thick-cut bacon, I am going to try it. Can be a nice meal or a heavier side dish. This is a recipe from USAWeekend and is by Nigella Lawson.
Provided by frostyprecious
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Warm the oil in a heavy pan that will take everything later; a Dutch oven or saucepan of 10 inches diameter should be plenty big enough.
- Add the pancetta and cook, stirring until it becomes crisp and bronzed, then add the peas and stir for a minute or so until the frozen look leaves them. If using thick-cut bacon and there is too much oil in pan, i think i would pour off until 2 Tbsp left before adding the peas.
- Add the pasta and turn it about in the pancetta and peas, then pour in the boiling water.
- Add salt cautiously (the pancetta and bacon are salty as is the Parmesan later); then turn down heat and let simmer for 10 minutes uncovered, though check on it a couple of times and give a stir or two, to stop it from sticking and see if you need to add a little more water.
- When it's ready, the risotto should be soft and starchy and the water absorbed.
- Beat the butter and Parmesan cheese into the pan, check the seasoning, and serve warm.
- Note: to make garlic flavored oil, add a peeled garlic clove to regular olive oil and cook until golder,discard garlic, use the oil.
Nutrition Facts : Calories 344.1, Fat 11.4, SaturatedFat 3.4, Cholesterol 9.8, Sodium 73.8, Carbohydrate 49.2, Fiber 4.1, Sugar 4.1, Protein 10.9
Tips for Making the Best Pea and Pancetta Ramen Risotto:
- Choose the best ingredients: Use high-quality pancetta, fresh peas, and a flavorful broth. Look for pancetta that is firm and has a good amount of fat. Fresh peas should be plump and bright green. And a good quality broth will make all the difference in the flavor of your risotto.
- Cook the pancetta until it is crispy: This will help to render the fat and add a delicious flavor to the risotto.
- Toast the rice before adding the broth: This will help to develop the rice's flavor and prevent it from becoming mushy.
- Add the broth gradually and stir constantly: This will help to prevent the risotto from becoming too thick or too thin. The risotto should be creamy and slightly soupy.
- Stir in the peas and pancetta at the end of cooking: This will prevent the peas from becoming overcooked and the pancetta from becoming tough.
- Season to taste: Add salt and pepper to taste, and adjust the flavor with grated Parmesan cheese or other seasonings as desired.
- Serve immediately: Risotto is best served hot, so make sure to enjoy it as soon as it is cooked.
Conclusion:
Pea and Pancetta Ramen Risotto is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of pancetta, peas, and ramen noodles creates a flavorful and satisfying dish that is sure to please everyone at the table. So next time you're looking for a new and exciting risotto recipe, give this one a try. It is also a great dish for special occasions, such as a romantic dinner or a dinner party. With its elegant presentation and delicious flavor, Pea and Pancetta Ramen Risotto is sure to impress your guests.
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