1/2 lb. mixed fresh mushroom (button, cremini and shiitake), quartered
1/2 cup finely chopped red onions
1-1/2 cups Arborio rice, uncooked
1/2 cup dry white wine
2 Tbsp. butter
1-1/2 cups KRAFT Shredded Parmesan Cheese
1/4 cup coarsely chopped Italian parsley
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Please use alcohol responsibly.
Let's Make It
Bring broth and water just to boil in saucepan. Keep warm on low heat.
Cook bacon in large saucepan until crisp. Remove bacon from pan; drain on paper towels. Discard all but 2 Tbsp. drippings.
Return 1 Tbsp. drippings to pan. Add mushrooms and onions; cook on medium heat 4 min. or until tender, stirring frequently. Remove from pan; set aside.
Add remaining bacon drippings and rice to pan; cook and stir 1 min. Stir in 1 cup hot broth; bring just to simmer. Cook 5 min. or until most of the broth is absorbed, stirring occasionally. Repeat, adding remaining broth then wine, 1/2 cup at a time, until rice is tender. (This will take about 30 min.)
Remove saucepan from heat. Add butter; stir until melted. Crumble bacon. Add half to rice mixture along with the cheese, parsley and mushroom mixture; stir. Sprinkle with remaining bacon.
A serving of this risotto makes a great accompaniment to 3 oz. of cooked turkey, chicken or pork and your favorite steamed vegetable.
Substitute 1 finely chopped shallot for the red onions.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 9g
Trans Fat 0.5g
Total Carbohydrates 30g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 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.