Oven-baked Mushroom & Bacon Risotto

Photo by Jill C.

PREP TIME

25

minutes

TOTAL TIME

1

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

1

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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