Pour 1 qt. (4 cups) broth into slow cooker; cover with lid. Turn slow cooker on HIGH.
Cook bacon in large skillet as directed on package. Remove from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
Add mushrooms, onions and garlic to reserved drippings; cook on medium heat 8 to 10 min. or until vegetables are tender and mushroom liquid is cooked off, stirring frequently. Add rice, wine and pepper; stir. Cook 1 to 2 min. or until liquid is reduced by half, stirring frequently.
Add rice mixture to broth in slow cooker; stir. Cook, covered, on HIGH 1 hour (or on LOW 2 hours) or until rice is tender and liquid is absorbed. Add peas, cheese and butter; stir until butter is melted and rice mixture is well blended. Bring remaining broth to a boil; gradually stir in enough broth until rice mixture is creamy and of desired consistency.
Substitute chicken broth for the wine.
Sprinkle with sliced green onions or chopped fresh parsley before serving.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 3/4 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.