Italian Bacon and Tomato Risotto Recipe

Italian Bacon and Tomato Risotto Recipe

  • 8 slices OSCAR MAYER Bacon, chopped
  • 1 medium onion, chopped
  • 2 cups MINUTE White Rice, uncooked
  • 1 cup halved cherry tomatoes
  • 1 (14.25 ounce) can fat-free reduced-sodium chicken broth
  • 1 cup milk
  • 1/2 teaspoon parsley flakes
  • 1/4 cup KRAFT 100% Grated Parmesan Cheese, divided
  1. Cook bacon and onions in large skillet on medium heat until bacon is crisp, stirring occasionally; drain.
  2. Add rice, tomatoes, broth, milk and parsley; mix well. Bring to boil. Reduce heat to low; simmer 5 min.
  3. Stir in 3 Tbsp. of the Parmesan cheese. Remove from heat. Let stand, covered, 5 min. before serving. Sprinkle with the remaining 1 Tbsp. cheese.