Bacon and Sweet Pea Risotto

Ingredients

• 6 slices oscar mayer bacon cut into 1-inch pieces
• 43.5 oz chicken broth canned
• 4 oz philadelphia cream cheese cubed ()
• 2 Tbsp parsley fresh chopped
• 2 cloves garlic minced
• 1  onion chopped
• 0.3 cup parmesan cheese shredded divided kraft
• 1 cup peas frozen thawed
• 1.5 cups rice medium-grain white uncooked

Equipment

• frying pan
• paper towels
• slotted spoon

Directions

1. Cook bacon in large skillet on medium-high heat 5 min. or just until bacon is crisp, stirring occasionally.
2. Remove bacon from skillet with slotted spoon, reserving drippings in skillet.
3. Drain bacon on paper towels.
4. Add onions to drippings; cook 4 to 5 min. or until crisp-tender, stirring occasionally.
5. Add rice and garlic; cook 3 min. or until rice is opaque, stirring frequently. Gradually add 1/2 can broth, cook and stir 3 min. or until broth is completely absorbed. Repeat with remaining broth, stirring in cream cheese with the last addition of broth and cooking 5 min. or cream cheese is completely melted and mixture is well blended.
6. Stir in peas; cook 2 min. or until heated through, stirring occasionally.
7. Remove from heat. Stir in bacon, parsley and 1 Tbsp. Parmesan.
8. Serve topped with remaining Parmesan.