SUN-DRIED TOMATO-BACON RISOTTO

Sun-Dried Tomato-Bacon Risotto image

Create a new weeknight fave with this Sun-Dried Tomato-Bacon Risotto. This delicious Sun-Dried Tomato-Bacon Risotto is sprinkled with Parmesan cheese and parsley.

Provided by My Food and Family

Categories Rice

Time 55m

Yield 4 servings, 1 cup each.

Number Of Ingredients 8

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Ingredients

2 cups fat-free reduced-sodium chicken broth
1 cup water
4 slices OSCAR MAYER Bacon, cut into 3/4-inch-thick slices
2 cups sliced fresh mushrooms
1 cup Arborio rice, uncooked
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley

Steps:

Cook broth and water in saucepan until heated through. Meanwhile, cook and stir bacon in large skillet on medium-high heat 5 min. or until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
Return bacon to skillet. Add mushrooms; cook 3 min., stirring occasionally. Add rice and dressing; cook 1 min., stirring frequently.
Stir in half of the broth; cook 5 min. or until most the broth is absorbed, stirring occasionally. Add remaining broth; stir. Cook 10 min. or until rice is tender and almost all the broth is absorbed, stirring occasionally. Remove from heat.
Sprinkle with cheese and parsley.

Nutrition Facts : Calories 300, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 740 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 4 g, Protein 13 g