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Main dishes

Italian Bacon and Tomato Risotto

Italian Bacon and Tomato Risotto recipe
photo by:kraft
The traditional rice dish needs a long cooking time and constant stirring to get its signature creamy texture, but not with this ultra-quick and delicious shortcut!
time
prep:
10 min
total:
30 min
servings
total:
4 servings, 1-1/3 cups each
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What You Need

8
slices  OSCAR MAYER Bacon, chopped
1
 onion, chopped
2
cups  instant white rice, uncooked
1
cup  halved cherry tomatoes
1
can  (14-1/2 oz.) fat-free reduced-sodium chicken broth
1
cup  milk
1/2
tsp.  parsley flakes
1/4
cup  KRAFT Grated Parmesan Cheese, divided

Make It

COOK bacon and onions in large skillet on medium heat until bacon is crisp, stirring occasionally; drain.

ADD next 5 ingredients; mix well. Bring to boil. Simmer on low heat 5 min.

STIR in 3 Tbsp. Parmesan cheese. Remove from heat. Let stand, covered, 5 min. before serving. Sprinkle with remaining cheese.

Kraft Kitchens Tips

Substitute
Substitute 1/2 cup dry white wine for 1/2 cup of the broth.
Special Extra
Prepare as directed, adding chopped cooked seafood or any of your favorite chopped vegetables, such as green beans, red peppers, well-drained thawed frozen spinach or a blend of your favorite mushrooms, along with the Parmesan cheese.
Shortcut
Traditional risotto takes 45 min. to make. Our simplified version only takes 30 min.!
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