Sun-Dried Tomato & Bacon Risotto

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rate/review

prep time

10 min

total time

35 min

makes

photo by:

kraft

recipe by: kraft

What You Need

2 cups 25%-less-sodium chicken broth

1 cup water

4 slices bacon, chopped

2 cups sliced fresh mushrooms

1 cup short-grain rice or Italian-style rice, uncooked

1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing

1/2 cup Kraft 100% Parmesan Grated 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 ready-to-serve bacon, chopped, for the cooked bacon. Cook mushrooms in 1 tsp. oil in skillet as directed; add bacon with the broth mixture.