Bacon and Mushroom Risotto

By KennyB07

Ingredients

• 1 qt. (4 cups) fat-free reduced-sodium chicken broth
• 1 cup water
• 4 slices OSCAR MAYER Bacon Rite Aid — 2 For $6.00 thru 11/07
• 1/2 lb. mixed fresh mushroom (button, cremini and shiitake), quartered Demoulas/Market Basket — 1 lb For $1.69 thru 11/07
• 1/2 cup finely chopped red onions
• 1-1/2 cups Arborio rice, uncooked
• 1/2 cup dry white wine
• 2 Tbsp. butter
• 1-1/2 cups KRAFT Shredded Parmesan Cheese
• 1/4 cup coarsely chopped Italian parsley

Details

Servings 6
Preparation time 60mins
Cooking time 120mins
Adapted from kraftrecipes.com

Preparation

Step 1

Bring broth and water just to boil in saucepan. Keep warm on low heat.

Cook bacon in large saucepan until crisp. Remove bacon from pan; drain on paper towels. Discard all but 2 Tbsp. drippings.

Return 1 Tbsp. drippings to pan. Add mushrooms and onions; cook on medium heat 4 min. or until tender, stirring frequently. Remove from pan; set aside.

Add remaining bacon drippings and rice to pan; cook and stir 1 min. Stir in 1 cup hot broth; bring just to simmer. Cook 5 min. or until most of the broth is absorbed, stirring occasionally. Repeat, adding remaining broth then wine, 1/2 cup at a time, until rice is tender. (This will take about 30 min.)

Remove saucepan from heat. Add butter; stir until melted. Crumble bacon. Add half to rice mixture along with the cheese, parsley and mushroom mixture; stir. Sprinkle with remaining bacon.