Comida Kraft
Recipe Box

Sundried Tomato & Bacon Risotto

Sundried Tomato & Bacon Risotto is rated 4.555555555555555 out of 5 by 9.
Prep Time
10
min.
Total Time
35
min.
Servings

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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What You Need

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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.

Shortcut

Save on preparation time by purchasing sliced mushrooms.

Substitute

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.

Servings

  • 4 servings, 1 cup each

Nutritional Information

Serving Size 4 servings, 1 cup each
AMOUNT PER SERVING
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 6 %DV
Vitamin C 4 %DV
Calcium 20 %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.

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
  • 2016-08-31T10:22CST
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