Oven-Baked Mushroom & Bacon Risotto

By carol gorman

Ingredients

• 2 slices OSCAR MAYER Bacon
• 1 onion, finely chopped
• 1/2 lb. portobello mushrooms, gills removed, mushroom caps and stems chopped
• 1 cup Arborio rice, uncooked
• 2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
• 1/8 tsp. dried thyme leaves
• 1/4 tsp. ground black pepper
• 2/3 cup KRAFT Shredded Parmesan Cheese

Preparation

Step 1

HEAT oven to 300ºF.

PLACE 2-qt. casserole in oven to warm. Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

ADD onions to drippings in skillet; cook and stir 3 min. Add mushrooms; cook 10 min. or until mushrooms release most of their liquid, stirring occasionally. Add rice; cook and stir 1 min. Stir in broth, thyme and pepper; bring just to simmer. Remove from heat. Crumble bacon; stir into rice mixture. Spoon into warmed casserole; cover.

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