Enjoy this mouthwatering Simple Spring Risotto for your next meal. Taste the cream cheese, garlic and bacon and fall in love with a spring risotto like you've never had.
What You Need
Original recipe yields 4 servings
2 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 can (14 oz.) fat-free reduced-sodium chicken broth
1 small onion, chopped
1/2 cup Arborio rice, uncooked
4 cloves garlic, minced
2 Tbsp. dry white wine
1/2 cup frozen peas and carrots, thawed
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup KRAFT Shredded Parmesan Cheese
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Please use alcohol responsibly.
Let's Make It
Cook bacon in medium saucepan until crisp. Meanwhile, bring broth to simmer in small saucepan.
Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. bacon drippings from pan. Add onions to reserved drippings; cook and stir on medium heat 4 min. or until crisp-tender. Add rice and garlic; cook and stir 1 min. Add half the broth. Bring to boil, stirring constantly. Simmer, covered, on medium-low heat 10 min. or until liquid is absorbed. Repeat with remaining broth, adding wine with the broth and simmering covered 12 min. or until most the liquid is absorbed.
Stir in bacon and remaining ingredients; cook and stir 3 to 4 min. or until cream cheese is melted.
Serve with fresh fruit and a side salad to round out the meal.
Prepare using frozen mixed vegetables.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.