Wednesday, September 7, 2016

Oven-Baked Mushroom & Bacon Risotto


  • 2 slices OSCAR MAYER Bacon
  • 1 onion, finely chopped
  • 1/2 lb. portobello mushrooms, gills removed, mushroom caps and stems chopped
  • 1 cup Arborio rice, uncooked
  • 2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
  • 1/8 tsp. dried thyme leaves
  • 1/4 tsp. ground black pepper
  • 2/3 cup KRAFT Shredded Parmesan Cheese

  1. Heat oven to 300ºF.
  2. Place 2-qt. casserole in oven to warm. Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
  3. Add onions to drippings in skillet; cook and stir 3 min. Add mushrooms; cook 10 min. or until mushrooms release most of their liquid, stirring occasionally. Add rice; cook and stir 1 min. Stir in broth, thyme and pepper; bring just to simmer. Remove from heat. Crumble bacon; stir into rice mixture. Spoon into warmed casserole; cover.
  4. Bake 30 to 35 min. or until rice is tender and most of the liquid is absorbed. Add cheese; stir until melted.
Link to original recipe on Kraft.com here.

Cook's notes: I have never eaten risotto before so I cannot compare to the traditional way you make it. However, this is nice and creamy, like I hear risotto described.

I bought the Arborio rice to make this and will keep experimenting with it. When I have used it up, I want to try to adapt these flavors to use with regular rice. It won't be creamy but I hope it will taste good!

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