Sun-Dried Tomato-Bacon Risotto


Total Time: 55 Mins

Prep Time: 30 Mins

Servings: 4

What You Need

  • 2 cups fat-free reduced-sodium chicken broth 
  • 1 cup water 
  • 4 slices bacon, cut into 3/4-inch-thick slices 
  • 2 cups sliced fresh mushrooms  
  • 1 cup Arborio rice, uncooked 
  • 1/2 cup KRAFT Grated Parmesan Cheese  
  • 1/3 cup oil-packed sun-dried tomatoes, drained, chopped 
  • 2 Tbsp. chopped fresh parsley 

Let’s Make It

  1. Cook broth and water in saucepan until heated through.  Meanwhile, cook and stir bacon in large skillet on medium-high heat 5 min. or until crisp, stirring occasionally. 
  2. Add mushrooms; cook 3 min., stirring occasionally.  Add rice; cook 1 min., stirring frequently.   
  3. Stir in half of the broth; cook 5 min. or until most the broth is absorbed, stirring occasionally.  Add remaining broth; stir.  Cook 10 min. or until rice is tender and almost all the broth is absorbed, stirring occasionally.  Stir in cheese and tomatoes. Remove from heat. 
  4. Sprinkle with parsley. 

Nutrition info

(Per Serving) 280 calories, 7g total fat, 4g saturated fat, 0g trans fat, 20mg cholesterol, 570mg sodium, 40g carbohydrate, 2g dietary fiber, 4g sugars, 13g protein, 0%DV vitamin D, 15%DV calcium, 6%DV iron, 6%DV potassium.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.