Italian Bacon and Tomato Risotto

30 4
Recipe By
(15) 12 Reviews
Prep Time
Total Time


Cut out constant stirring of the traditional rice dish with instant rice - a super-fast shortcut.

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What You Need

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Make It

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  • Cook bacon and onions in large skillet on medium heat until bacon is crisp, stirring occasionally; drain.
  • Add rice, tomatoes, broth, milk and parsley; mix well. Bring to boil. Reduce heat to low; simmer 5 min.
  • Stir in 1/4 cup of the Parmesan cheese. Remove from heat; cover. Let stand 5 min. before serving. Sprinkle with the remaining cheese.

Special Extra

Prepare as directed, adding chopped cooked seafood or any of your favourite chopped vegetables, such as green beans, red peppers, well-drained thawed frozen spinach or a blend of your favourite mushrooms along with the Parmesan cheese.


Substitute 1/2 cup dry white wine for 1/2 cup of the broth.


Traditional risotto takes 45 min. to make. Our simplified version only takes 30 min.!


  • 4

Nutritional Information

Serving Size 4
Calories 300
% Daily Value
Total fat 12g
Saturated fat 5g
Cholesterol 30mg
Sodium 660mg
Carbohydrate 33g
Dietary fibre 1g
Sugars 6g
Protein 14g
Vitamin A 6 %DV
Vitamin C 15 %DV
Calcium 20 %DV
Iron 8 %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

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  • sylvielandry |

  • SweetTigerlily |

    Really good, we didn't like the cherry tomatoes in it though. I might try some drained canned diced tomatoes next time, but over all very tasty

  • notably |