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Salads & sides

Simple Spring Risotto with Bacon

photo by:kraft
This Simple Spring Risotto with Bacon gets its deliciousness from cream cheese, garlic, white wine—and crispy bits of bacon.
time
prep:
10 min
total:
45 min
servings
total:
4 servings

What You Need

2
slices  OSCAR MAYER Bacon, cut into 1-inch pieces
1
can  (14 oz.) fat-free reduced-sodium chicken broth
1
small   onion, chopped
1/2
cup  Arborio rice, uncooked
4
cloves  garlic, minced
2
Tbsp.  dry white wine
1/2
cup  frozen peas and carrots, thawed
2
oz.  (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4
cup  KRAFT Shredded Parmesan Cheese

Make It

COOK bacon in medium saucepan until crisp. Meanwhile, bring broth to simmer in small saucepan.

REMOVE bacon from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. bacon drippings from pan. Add onions to reserved drippings; cook and stir on medium heat 4 min. or until crisp-tender. Add rice and garlic; cook and stir 1 min. Add half the broth. Bring to boil, stirring constantly. Simmer, covered, on medium-low heat 10 min. or until liquid is absorbed. Repeat with remaining broth, adding wine with the broth and simmering covered 12 min. or until most the liquid is absorbed.

STIR in bacon and remaining ingredients; cook and stir 3 to 4 min. or until cream cheese is melted.

Please use alcohol responsibly.

Kraft Kitchens Tips

Serving Suggestion
Serve with fresh fruit and a side salad to round out the meal.
Substitute
Prepare using frozen mixed vegetables.
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