ITALIAN BACON AND TOMATO RISOTTO
Steps:
- COOK bacon and onions in large skillet on medium heat until bacon is crisp, stirring occasionally; drain. ADD rice, tomatoes, broth, milk and parsley; mix well. Bring to boil. Reduce heat to low; simmer 5 min. STIR in 3 Tbsp. of the Parmesan cheese. Remove from heat. Let stand, covered, 5 min. before serving. Sprinkle with the remaining 1 Tbsp. cheese. SUBSTITUTE: Switch the ½ cup broth for ½ cup dry white wine.
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