BACON AND MUSHROOM ARBORIO RICE RECIPE

Bacon and Mushroom Arborio Rice Recipe image

Make a creamy Arborio rice recipe with white wine and Parmesan! This Bacon and Mushroom Arborio Rice Recipe will make your risotto cup runneth over.

Provided by My Food and Family

Categories Rice

Time 1h

Yield 6 servings, 1 cup each

Number Of Ingredients 10

Ingredients

1 qt. (4 cups) fat-free reduced-sodium chicken broth
1 cup water
4 slices OSCAR MAYER Bacon
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

Steps:

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.

Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 850 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 2 g, Protein 15 g