Oven-Baked Mushroom & Bacon Risotto

By gmbeckett

Ingredients

• 2 Tbsp. non-hydrogenated margarine
• 1 onion , finely chopped
• 1/2 lb. (225 g) portobello mushroom s, gills removed, mushroom caps and stems chopped
• 1 cup Arborio rice , uncooked
• 3 cups 25%-less-sodium chicken broth
• 1/3 cup fully cooked bacon pieces
• 1 Tbsp. chopped fresh thyme
• 1/2 tsp. ground black pepper
• 2/3 cup Kraft 100% Parmesan Shredded Cheese

Preparation

Step 1

Heat oven to 300ºF.

Place 2-L casserole dish in oven to warm. Meanwhile, melt margarine in large skillet on medium heat. Add onions; cook and stir 3 min. Stir in mushrooms; cook 10 min. or until mushrooms release most of their liquid, stirring occasionally.

Add rice; cook and stir 1 min. Stir in broth, bacon, thyme and pepper; bring just to simmer. Spoon into warmed casserole dish; cover.

Bake 30 to 35 min. or until rice is tender and most of the liquid is absorbed. Add cheese; stir until melted.