Easy Sundried Tomato and Bacon Risotto

Kelli Thomas


This risotto is so easy and only requires ladling the chicken broth once. It's still super creamy and yummy.

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★★★★★ 1 vote
10 Min
25 Min


2 c
fat free, reduced sodium chicken broth
1 c
4 slice
bacon, chopped
2 c
sliced fresh mushrooms
1 c
arborio rice, uncooked
1/4 c
sun dried tomato vinaigrette dressing
1/2 c
grated parmesan cheese
2 Tbsp
chopped fresh parsley


1Heat the broth and water on the stovetop, keep warm.

2Cook the bacon in a large skillet on medium-high heat about 5 minutes or until crisp, stirring occasionally. Drain the bacon. Add the mushrooms to the skillet, cook 3 minutes stirring occasionally.

3Add the rice and the dressing, stir for 1 minute. Add half the broth mixture. Cook 5 minutes or until most of the liquid is absorbed, stirring occasionally. Add the remaining broth mixture, cook 10 minutes or until rice is tender and almost all of the liquid is absorbed, stirring occasionally.

4Sprinkle with cheese and parsley.

About this Recipe

Course/Dish: Pasta, Pasta Sides
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #Tomato, #Risotto, #sundried