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Main dishes

Sundried Tomato & Bacon Risotto

Sundried Tomato & Bacon Risotto recipe
photo by:kraft
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.
time
prep:
10 min
total:
35 min
servings
total:
4 servings, 1 cup each
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What You Need

2
cups  fat-free reduced-sodium chicken broth
1
cup  water
4
slices  OSCAR MAYER Bacon, chopped
2
cups  sliced fresh mushrooms
1
cup  Arborio rice, uncooked
1/4
cup  KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2
cup  KRAFT Grated Parmesan Cheese
2
Tbsp.  chopped fresh parsley

Make It

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.

Kraft Kitchens Tips

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.
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