Sun-Dried Tomato & Bacon Risotto

• 2 cups 25%-less-sodium chicken broth
• 1 cup water
• 4 slices bacon, chopped Rite Aid 2 For $7.00 thru 02/06
• 2 cups sliced fresh mushrooms
• 1 cup short-grain rice or Italian-style rice, uncooked
• 1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing
• 1/2 cup Kraft 100% Parmesan Grated Cheese
• 2 Tbsp. chopped fresh parsley

1. Heat broth and water; set aside.
2. Cook bacon in large skillet on medium-high heat 5 min.
3. or until crisp, stirring occasionally.
4. Drain bacon; discard drippings.
5. Return bacon to skillet.
6. Add mushrooms to skillet; cook 3 min., stirring occasionally.
7. Add rice and dressing; stir 1 min.
8. Add half of the broth mixture; cook 5 min.
9. or until most of the liquid is absorbed, stirring occasionally.
10. Add remaining broth mixture; cook 10 min.
11. or until rice is tender and almost all of the liquid is absorbed, stirring occasionally.
12. Sprinkle with cheese and parsley.

water, bacon, mushrooms, shortgrain rice, tomato, cheese, parsley

Taken from www.kraftrecipes.com/recipes/sun-dried-tomato-bacon-risotto-107972.aspx (may not work)