Create a new weeknight fave with this Sun-Dried Tomato-Bacon Risotto. This delicious Sun-Dried Tomato-Bacon Risotto is sprinkled with Parmesan cheese and parsley.
What You Need
Original recipe yields 4 servings
2 cups fat-free reduced-sodium chicken broth
1 cup water
4 slices OSCAR MAYER Bacon, cut into 3/4-inch-thick slices
2 cups sliced fresh mushrooms
1 cup Arborio rice, uncooked
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley
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Let's Make It
Cook broth and water in saucepan until heated through. Meanwhile, cook and stir bacon in large skillet on medium-high heat 5 min. or until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
Return bacon to skillet. Add mushrooms; cook 3 min., stirring occasionally. Add rice and dressing; cook 1 min., stirring frequently.
Stir in half of the broth; cook 5 min. or until most the broth is absorbed, stirring occasionally. Add remaining broth; stir. Cook 10 min. or until rice is tender and almost all the broth is absorbed, stirring occasionally. Remove from heat.
Sprinkle with cheese and parsley.
Prepare using chopped OSCAR MAYER Fully Cooked Bacon. Heat 1 tsp. oil in large skillet on medium heat. Add mushrooms; cook 3 min., stirring occasionally. Add rice and dressing; cook 1 min., stirring frequently. Continue as directed, adding bacon with remaining broth.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 cup 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.