1/4 cup Kraft Sun-Dried Tomato Vinaigrette Dressing
1/2 cup Kraft 100% Grated Parmesan Cheese
2 tbsp chopped fresh parsley
Instructions
Heat broth and water; set aside. Cook bacon in large skillet on medium-high heat 5 min or until crisp, stirring occasionally. Drain bacon; discard drippings. Return bacon to skillet. Add mushrooms to skillet; cook 3 mins, stirring occasionally.
Add rice and dressing; stir 1 min. Add half of the broth mixture; cook 5 mins or until most of the liquid is absorbed, stirring occasionally. Add remaining broth mixture; cook 10 mins or until rice is tender and almost all of the liquid is absorbed, stirring occasionally.
Sprinkle with cheese and parsley.
Originally Submitted
9/20/2010
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You can add this Sundried Tomato & Bacon Risotto recipe to your own private DesktopCookbook.
