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Salads & sides

Bacon and Sweet Pea Risotto

Bacon and Sweet Pea Risotto recipe
photo by:kraft
time
prep:
10 min
total:
40 min
servings
total:
6 servings, 1 cup each
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What You Need

6
slices  OSCAR MAYER Bacon, cut into 1-inch pieces
1
 onion, chopped
1-1/2
cups  medium-grain white rice, uncooked
2
cloves  garlic, minced
3
cans  (14.5 oz. each) chicken broth
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1
cup  frozen peas, thawed
2
Tbsp.   chopped fresh parsley
1/4
cup  KRAFT Shredded Parmesan Cheese, divided

Make It

COOK bacon in large skillet on medium-high heat 5 min. or just until bacon is crisp, stirring occasionally. Remove bacon from skillet with slotted spoon, reserving drippings in skillet. Drain bacon on paper towels. Add onions to drippings; cook 4 to 5 min. or until crisp-tender, stirring occasionally.

ADD rice and garlic; cook 3 min. or until rice is opaque, stirring frequently. Gradually add 1/2 can broth, cook and stir 3 min. or until broth is completely absorbed. Repeat with remaining broth, stirring in cream cheese with the last addition of broth and cooking 5 min. or cream cheese is completely melted and mixture is well blended.

STIR in peas; cook 2 min. or until heated through, stirring occasionally. Remove from heat. Stir in bacon, parsley and 1 Tbsp. Parmesan. Serve topped with remaining Parmesan.

Kraft Kitchens Tips

Substitute
Prepare using fat-free reduced-sodium chicken broth.
Serving Suggestion
Serve with hot crusty bread and a mixed green salad tossed with your favorite KRAFT Dressing.
Substitute
Prepare using Arborio rice.
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