Sundried Tomato & Bacon Risotto

Ingredients

• 1 cup arborio rice uncooked
• 4 slices oscar mayer bacon chopped
• 2 cups chicken broth fat-free reduced-sodium
• 2 cups mushrooms fresh sliced
• 2 Tbsp parsley fresh chopped
• 0.5 cup parmesan cheese grated kraft
• 0.3 cup sun tomato vinaigrette dressing dried kraft
• 1 cup water 

Equipment

• frying pan

Directions

1. Heat broth and water; set aside. Cook bacon in large skillet on medium-high heat 5 min. or until crisp, stirring occasionally.
2. Drain bacon; discard drippings. Return bacon to skillet.
3. Add mushrooms to skillet; cook 3 min., stirring occasionally.
4. Add rice and dressing; stir 1 min.
5. Add half of the broth mixture; cook 5 min. or until most of the liquid is absorbed, stirring occasionally.
6. Add remaining broth mixture; cook 10 min. or until rice is tender and almost all of the liquid is absorbed, stirring occasionally.
7. Sprinkle with cheese and parsley.