Italian Bacon And Tomato Risotto Recipes

ITALIAN BACON AND TOMATO RISOTTO

Italian Bacon and Tomato Risotto image

Forget risottos that require long cooking time and constant stirring. This Italian Bacon and Tomato Risotto keeps its signature creamy texture and take only 10 minutes to prep. This ultra-quick and delicious shortcut makes one great bacon and tomato risotto.

Provided by My Food and Family

Categories Recipes

Time 30m

Yield 4 servings, 1-1/3 cups each

Number Of Ingredients 8

Ingredients

8 slices OSCAR MAYER Bacon, chopped
1 onion, chopped
2 cups instant white rice, uncooked
1 cup halved cherry tomatoes
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
1/2 tsp. parsley flakes
1/4 cup KRAFT Grated Parmesan Cheese, divided

Steps:

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

Nutrition Facts : Calories 320, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 780 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 5 g, Protein 15 g

OVEN-BAKED RISOTTO

Oven-baked risotto image

Cook this simple storecupboard risotto in the oven while you get on with something else - the result is still wonderfully creamy

Provided by Good Food team

Categories Lunch, Main course, Supper

Time 35m

Number Of Ingredients 8

Ingredients

250g pack smoked bacon, chopped into small pieces
1 onion, chopped
25g butter
300g risotto rice
half a glass of white wine (optional)
150g pack cherry tomatoes, halved
700ml hot chicken stock (from a cube is fine)
50g parmesan, grated

Steps:

Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.

Nutrition Facts : Calories 517 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 3.38 milligram of sodium

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