Oven-Baked Mushroom & Bacon Risotto - Kraft Recipes Top
Comida Kraft
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Oven-Baked Mushroom & Bacon Risotto

Prep Time
Total Time

8 servings, about 1/2 cup each

Fat-free reduced-sodium chicken broth helps make this glorious mushroom and bacon risotto bake a Healthy Living recipe.

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What You Need

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Make It

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  • 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.

Special Equipment Needed


Substitute sliced cremini mushrooms for the chopped portobello mushrooms.


  • 8 servings, about 1/2 cup each

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1 Starch
  • 1 Fat

Nutrition Bonus

Help your friends and family eat right with this delicious side dish. Eating right never tasted so good.

Nutritional Information

Serving Size 8 servings, about 1/2 cup each
Calories 130
Total fat 5g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 370mg
Carbohydrate 16g
Dietary fiber 1g
Sugars 1g
Protein 6g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from For how easy it is, it was very tasty! For how easy it is, it was very tasty!! I make risotto the old fashion way on the stove top normally. This was not quite as good but to save myself a lot of time on nights I don't have time or patience - this recipe will be my go to!!
Date published: 2012-12-28
Rated 3 out of 5 by from Pretty good, could use a little more flavor. Pretty good, could use a little more flavor. Cooked and baked in one cast iron pot-worked just fine. Added frozen veggies at the end and will probably add cooked chicken to the pot as well next time.
Date published: 2013-01-26
Rated 5 out of 5 by from This was SO good! This was SO good! Like something I would have at a high-end restaurant. Will be making again very soon!
Date published: 2012-11-12
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