1945. PEA and BACON RAMEN

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

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.


bacon recipe courtesy of: Kemp Minifie for Kitchen Daily.com