Oven-Baked Mushroom & Bacon Risotto

By HeatherS

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 cupKraft 100% Parmesan Shredded Cheese

Details

Preparation time 25mins
Cooking time 60mins

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.


Substitute:
Substitute 1/4 tsp. dried thyme leaves for the fresh thyme.

Substitute:
Substitute sliced cremini mushrooms for the chopped portobello mushrooms.

How to Remove Gills from Mushrooms
Use a grapefruit spoon to remove the dark gills from under the caps. The serrated edge on the spoon helps you to easily remove the gills with little or no damage to the caps.