Sun-Dried Tomato & Bacon Risotto

35 4
Recipe By
(8) 8 Reviews
Prep Time
Total Time


This amazingly quick risotto recipe 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.


Save on preparation time by purchasing sliced mushrooms.


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.


  • 4

Nutritional Information

Serving Size 4
Calories 330
% Daily Value
Total fat 12g
Saturated fat 4g
Cholesterol 15mg
Sodium 810mg
Carbohydrate 43g
Dietary fibre 1g
Sugars 2g
Protein 12g
Vitamin A 4 %DV
Vitamin C 8 %DV
Calcium 10 %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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  • kannaki |


  • laceyburke_msvu |

    Took a bit of prep time but was really worth it- lots of flavor!

  • alil121 |

    This is a fast favorite for everyone in our family. I use real sundried tomatoes chopped up finely in this as well to add even more flavor.