Delicious Fusion Dish: Pea and Pancetta Ramen Risotto

Combining the flavors of traditional Italian risotto with the convenience of ramen noodles, this dish is a perfect blend of comfort and creativity. The salty richness of pancetta complements the sweetness of peas in this hearty and satisfying meal.

Ingredients

• 1 pack of ramen noodles
• 1 cup arborio rice
• 4 cups chicken or vegetable broth
• 1 cup frozen peas
• 6 slices of pancetta, chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup white wine
• 2 cloves of garlic, minced
• 1 small onion, diced
• 2 tbsp butter
• Salt and pepper to taste

Directions

1. Cook the pancetta in a large skillet over medium heat until crispy. Remove and set aside.
2. In the same skillet, melt 1 tbsp of butter and sauté the onion and garlic until softened.
3. Add the arborio rice and cook for 2 minutes, stirring constantly.
4. Deglaze the pan with white wine and let it cook off.
5. Begin adding the broth, 1 cup at a time, stirring frequently until the liquid is absorbed.
6. After about 15 minutes, add the frozen peas and continue adding broth until the rice is cooked and creamy.
7. Meanwhile, cook the ramen noodles according to package instructions and set aside.
8. Stir in the cooked pancetta, Parmesan cheese, and remaining butter into the risotto. Season with salt and pepper.
9. Serve the risotto over a bed of ramen noodles and enjoy!

Interesting Facts