Forget risottos that require long cooking time and constant stirring. This Italian Bacon and Tomato Risotto keeps its signature creamy texture and take only 10 minutes to prep. This ultra-quick and delicious shortcut makes one great bacon and tomato risotto.
What You Need
Original recipe yields 4 servings
8 slices OSCAR MAYER Bacon, chopped
1 onion, chopped
2 cups instant white rice, uncooked
1 cup halved cherry tomatoes
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
1/2 tsp. parsley flakes
1/4 cup KRAFT Grated Parmesan Cheese, divided
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Let's Make It
Cook bacon and onions in large skillet on medium heat until bacon is crisp, stirring occasionally; drain.
Add next 5 ingredients; mix well. Bring to boil. Simmer on low heat 5 min.
Stir in 3 Tbsp. Parmesan cheese. Remove from heat. Let stand, covered, 5 min. before serving. Sprinkle with remaining cheese.
Substitute 1/2 cup dry white wine for 1/2 cup of the broth.
Prepare as directed, adding chopped cooked seafood or any of your favorite chopped vegetables, such as green beans, red peppers, well-drained thawed frozen spinach or a blend of your favorite mushrooms, along with the Parmesan cheese.
Traditional risotto takes 45 min. to make. Our simplified version only takes 30 min.!
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/3 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.