Sundried Tomato & Bacon Risotto - Kraft Recipes Top
Comida Kraft
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Sundried Tomato & Bacon Risotto

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Makes 4 servings, 1 cup each.

Made with sun-dried tomato vinaigrette and yummy bacon and mushroom pieces, this quick risotto is sure to be a hit with the whole family.

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Make It

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  • Heat broth and water; set aside. Cook bacon in large skillet on medium-high heat 5 min. or until crisp, stirring occasionally. Drain bacon; discard drippings. Return bacon to skillet. Add mushrooms to skillet; cook 3 min., stirring occasionally.
  • Add rice and dressing; stir 1 min. Add half of the broth mixture; cook 5 min. or until most of the liquid is absorbed, stirring occasionally. Add remaining broth mixture; cook 10 min. or until rice is tender and almost all of the liquid is absorbed, stirring occasionally.
  • Sprinkle with cheese and parsley.


Save on preparation time by purchasing sliced mushrooms.


Substitute 4 slices OSCAR MAYER Fully Cooked Bacon, chopped, for the bacon. Cook mushrooms in 1 tsp. oil in skillet as directed; add bacon with the broth mixture.


  • Makes 4 servings, 1 cup each.

Nutritional Information

Serving Size Makes 4 servings, 1 cup each.
Calories 270
Total fat 10g
Saturated fat 4g
Cholesterol 25mg
Sodium 880mg
Carbohydrate 30g
Dietary fiber 1g
Sugars 2g
Protein 16g
% Daily Value
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 15 %DV
Iron 15 %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.

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