Main dishes

Oven-Baked Mushroom & Bacon Risotto

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Oven-Baked Mushroom & Bacon Risotto recipe

photo by:kraft

This was SO good! Like something I would have at a high-end restaurant. Will be making again very soon!

posted by

kpentico

on 11/11/2012

time

prep:

25 min

total:

1 hr

servings

total:

8 servings, about 1/2 cup each

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What You Need

slices OSCAR MAYER Bacon

onion, finely chopped

1/2

lb. portobello mushrooms, gills removed, mushroom caps and stems chopped

cup Arborio rice, uncooked

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.