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Main dishes

Oven-Baked Mushroom & Bacon Risotto

Oven-Baked Mushroom & Bacon Risotto recipe
photo by:kraft
Fat-free reduced-sodium chicken broth helps make this glorious mushroom and bacon risotto bake a Healthy Living recipe.
time
prep:
25 min
total:
1 hr
servings
total:
8 servings, about 1/2 cup each

What You Need

2
slices  OSCAR MAYER Bacon
1
 onion, finely chopped
1/2
lb.  portobello mushrooms, gills removed, mushroom caps and stems chopped
1
cup  Arborio rice, uncooked
2
cans  (14.5 oz. each) fat-free reduced-sodium chicken broth
1/8
tsp.  dried thyme leaves
1/4
tsp.  ground black pepper
2/3
cup  KRAFT Shredded Parmesan Cheese

Make It

HEAT oven to 300ºF.

PLACE 2-qt. casserole in oven to warm. Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

ADD onions to drippings in skillet; cook and stir 3 min. Add mushrooms; cook 10 min. or until mushrooms release most of their liquid, stirring occasionally. Add rice; cook and stir 1 min. Stir in broth, thyme and pepper; bring just to simmer. Remove from heat. Crumble bacon; stir into rice mixture. Spoon into warmed casserole; cover.

BAKE 30 to 35 min. or until rice is tender and most of the liquid is absorbed. Add cheese; stir until melted.

Kraft Kitchens Tips

Substitute
Substitute sliced cremini mushrooms for the chopped portobello mushrooms.
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