Italian Bacon and Tomato Risotto

Ingredients

• 8 slices oscar mayer bacon chopped
• 1 cup cherry tomatoes halved
• 14 oz chicken broth fat-free reduced-sodium canned
• 2 cups rice white instant uncooked
• 1 cup milk 
• 1  onion chopped
• 0.3 cup parmesan cheese divided grated kraft
• 0.5 tsp parsley flakes 

Equipment

• frying pan

Directions

1. Cook bacon and onions in large skillet on medium heat until bacon is crisp, stirring occasionally; drain.
2. Add next 5 ingredients; mix well. Bring to boil. Simmer on low heat 5 min.
3. Stir in 3 Tbsp. Parmesan cheese.
4. Remove from heat.
5. Let stand, covered, 5 min. before serving.
6. Sprinkle with remaining cheese.