Tomato and Crispy Pancetta Risotto

• 12 thin slices pancetta (140g), ripped into shards
• 1 punnet cherry tomatoes, halved
• 1/3 cup KRAFT Italian Dressing
• 1 tablespoons olive oil
• 2 cloves garlic, crushed
• 1 red onion, sliced
• 1 3/4 cups Arborio rice
• 1/2 cup white wine
• 3 1/2 - 4 cups chicken or vegetable stock (heated)
• 1/4 cup KRAFT* Grated Parmesan Cheese
• 1/2 cup basil, roughly torn
• Shaved Parmesan, to serve

1. Place pancetta and cherry tomatoes on separate lined baking trays.
2. Drizzle tomatoes with 1/2 the dressing and bake along with the pancetta at 180 degrees C for 10 minutes or until pancetta is crispy and tomatoes have softened.
3. Heat oil in a large saucepan, add garlic and onions and cook over a medium heat until translucent.
4. Add rice and cook for a further minute.
5. Add wine and remaining dressing and stir until liquid is absorbed.
6. Add the stock in stages until the rice is tender and the risotto is creamy.
7. Stir in grated parmesan, pancetta, tomatoes and basil.
8. Serve garnished with shaved parmesan.

thin, punnet cherry tomatoes, italian dressing, olive oil, garlic, red onion, arborio rice, white wine, chicken, parmesan cheese, basil

Taken from www.kraftrecipes.com/recipes/tomato-crispy-pancetta-risotto-104285.aspx (may not work)