Sun-Dried Tomato-Bacon Risotto - Kraft Recipes Top
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Sun-Dried Tomato-Bacon Risotto

Prep Time
30
min.
Total Time
55
min.
Servings

4 servings, 1 cup each.

Create a new weeknight fave with this Sun-Dried Tomato-Bacon Risotto. This delicious Sun-Dried Tomato-Bacon Risotto is sprinkled with Parmesan cheese and parsley.

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What You Need

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Make It

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  • Cook broth and water in saucepan until heated through. Meanwhile, cook and stir bacon in large skillet on medium-high heat 5 min. or until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
  • Return bacon to skillet. Add mushrooms; cook 3 min., stirring occasionally. Add rice and dressing; cook 1 min., stirring frequently.
  • Stir in half of the broth; cook 5 min. or until most the broth is absorbed, stirring occasionally. Add remaining broth; stir. Cook 10 min. or until rice is tender and almost all the broth is absorbed, stirring occasionally. Remove from heat.
  • Sprinkle with cheese and parsley.

Special Equipment Needed

Variation

Prepare using chopped OSCAR MAYER Fully Cooked Bacon. Heat 1 tsp. oil in large skillet on medium heat. Add mushrooms; cook 3 min., stirring occasionally. Add rice and dressing; cook 1 min., stirring frequently. Continue as directed, adding bacon with remaining broth.

Servings

  • 4 servings, 1 cup each.

Nutritional Information

Serving Size 4 servings, 1 cup each.
AMOUNT PER SERVING
Calories 300
Total fat 10g
Saturated fat 4g
Cholesterol 20mg
Sodium 740mg
Carbohydrate 40g
Dietary fiber 1g
Sugars 4g
Protein 13g
% Daily Value
Vitamin A 6 %DV
Vitamin C 8 %DV
Calcium 15 %DV
Iron 4 %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 I made this and thought it turned out very good. I made this and thought it turned out very good. The more i ate, the more and more i liked it. I did not use mushrooms at all and it turned out great. I just cooked the bacon and drained the grease, added the bacon back then proceeded with the risotto and broth/water etc. I think it's a very good side dish and was pretty easy to make. I'd never made risotto before, and am planning on trying other recipes using it now.
Date published: 2007-11-13
Rated 5 out of 5 by from I loved this recipe! I loved this recipe! Yummy! I used the sliced mushrooms as suggested. I also decided not to add my bacon back in until the end to keep it from getting too soggy. Since I am no stranger to the Arborio rice, I added the broth into the rice in 3rds instead of halves. Rice definately takes longer to cook than described in the directions, but worth every bite in the end.
Date published: 2007-12-31
Rated 5 out of 5 by from I was surprised at how good this was. I was surprised at how good this was. My two year old (who doesn't like rice) liked this for some reason! I will use the Ready to Serve Bacon that is suggested next time. My only complaint was my bacon got a little soggy once the broth was added.
Date published: 2007-12-03
Rated 5 out of 5 by from I already rated this recipe before, but just wanted to ask Kraft to make more of these Risotto... I already rated this recipe before, but just wanted to ask Kraft to make more of these Risotto recipes that use the Arborio rice --MUCH better than using regular rice!
Date published: 2007-11-08
Rated 5 out of 5 by from Wow! Wow! This recipe is AMAZING! Easy, creamy, and full of flavor! I left out the bacon though, because I served it with chicken.
Date published: 2007-11-15
Rated 4 out of 5 by from This was surprisingly easy to make and tasted delicious. This was surprisingly easy to make and tasted delicious.
Date published: 2008-05-30
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