easy sundried tomato and bacon risotto

Name: Easy Sundried Tomato and Bacon Risotto
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 2 cup(s) fat free, reduced sodium chicken broth; 1 cup(s) water; 4 slice(s) bacon, chopped; 2 cup(s) sliced fresh mushrooms; 1 cup(s) arborio rice, uncooked; 1/4 cup(s) sun dried tomato vinaigrette dressing; 1/2 cup(s) grated parmesan cheese; 2 tablespoon(s) chopped fresh parsley

(1 RATING)

38 Pinches 1 Photo

Kelli Thomas

Omaha, NE

Updated on Jun 7, 2012

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

Rate

prep time 10 Min

cook time 25 Min

method ---

yield 4 serving(s)

Ingredients

2 cups fat free, reduced sodium chicken broth
1 cup water
4 slices bacon, chopped
2 cups sliced fresh mushrooms
1 cup arborio rice, uncooked
1/4 cup sun dried tomato vinaigrette dressing
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh parsley

How To Make easy sundried tomato and bacon risotto

Step 1

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

Step 2

Cook 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.
Step 3

Add 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.
Step 4

Sprinkle with cheese and parsley.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes