Menu Enter a recipe name, ingredient, keyword...

Oven-baked Mushroom & Bacon Risotto


Google Ads
Rate this recipe 4.4/5 (10 Votes)


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


Preparation time 25mins
Cooking time 1mins


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.

You'll also love

Review this recipe

Bacon, egg and potato chausson. Bacon-Wrapped Venison Tenderloin