Name: Sun-dried Tomato-bacon Risotto Recipe
Total time: 55 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Sun-dried Tomato-bacon Risotto Recipe

Kraft Heinz

Crawler

Italian

Non Vegetarian

Fat free reduced sodium chicken broth

Water

4 slices oscar mayer bacon,  cut into thick slices

Sliced fresh mushrooms

Arborio rice,  uncooked

Kraft sun dried tomato vinaigrette dressing

Kraft grated parmesan cheese

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. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.

step 1

Return bacon to skillet. Add mushrooms; cook 3 min., stirring occasionally. Add rice and dressing; cook 1 min., stirring frequently.

step 2

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. Remove from heat.

step 3

step 4

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