Risotto with Bacon & Peas

Ingredients

• 6 slices oscar mayer bacon cut into 1-inch pieces
• 42 oz chicken broth canned
• 4 oz philadelphia cream cheese cubed ()
• 2 Tbsp parsley fresh chopped
• 2 cloves garlic minced
• 1  onion chopped
• 2 Tbsp parmesan cheese divided grated 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 reserved 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.