Italian Bacon & Tomato Risotto
This is another great one from Kraft. I get so many of my recipes from their quarterly magazine. You can sign up for free at http://www.kraftkitchens.com/.
INGREDIENTS:
8 slices bacon, chopped
1 medium onion, chopped
2 cups instant rice, uncooked
1 cup chopped tomatoes
1 can chicken broth
1 cup milk
1 teaspoon parsley flakes
1/4 cup grated Parmesan cheese
INSTRUCTIONS:
1. Cook bacon & onions in large skillet on medium heat until bacon is crisp, stirring occasionally. Drain.
2. Add rice, tomatoes, broth, milk, & parsley. Mix well. Bring to a boil. Reduce heat to low and simmer for 5 minutes.
3. Stir in 3 tablespoons of the Parmesan cheese. Remove from heat. Let stand covered for 5 minutes before serving. Sprinkle with remaining Parmesan cheese.
INGREDIENTS:
8 slices bacon, chopped
1 medium onion, chopped
2 cups instant rice, uncooked
1 cup chopped tomatoes
1 can chicken broth
1 cup milk
1 teaspoon parsley flakes
1/4 cup grated Parmesan cheese
INSTRUCTIONS:
1. Cook bacon & onions in large skillet on medium heat until bacon is crisp, stirring occasionally. Drain.
2. Add rice, tomatoes, broth, milk, & parsley. Mix well. Bring to a boil. Reduce heat to low and simmer for 5 minutes.
3. Stir in 3 tablespoons of the Parmesan cheese. Remove from heat. Let stand covered for 5 minutes before serving. Sprinkle with remaining Parmesan cheese.
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