Bacon and Mushroom Risotto

• 4 cups 25%-less-sodium chicken broth
• 1 cup water
• 4 slices bacon
• 1/2 lb. (225 g) mixed fresh mushroom (button, cremini and shiitake), quartered
• 1/2 cup finely chopped red onions
• 1-1/2 cups Arborio rice, uncooked
• 1/2 cup dry white wine
• 2 Tbsp. butter
• 1-1/2 cups Kraft 100% Parmesan Shredded Cheese
• 1/4 cup coarsely chopped Italian parsley

1. Bring broth and water just to boil in saucepan.
2. Keep warm on low heat.
3. Cook bacon in large saucepan until crisp.
4. Remove bacon from pan; drain on paper towels.
5. Discard all but 2 Tbsp.
6. drippings.
7. Return 1 Tbsp.
8. drippings to pan.
9. Add mushrooms and onions; cook on medium heat 4 min.
10. or until tender, stirring frequently.
11. Remove from pan; set aside.
12. Add remaining bacon drippings and rice to pan; cook and stir 1 min.
13. Stir in 1 cup hot broth; bring just to simmer.
14. Cook 5 min.
15. or until most of the broth is absorbed, stirring occasionally.
16. Repeat, adding remaining broth then wine, 1/2 cup at a time, until rice is tender.
17. (This will take about 30 min.)
18. Remove saucepan from heat.
19. Add butter; stir until melted.
20. Crumble bacon.
21. Add half to rice mixture along with the cheese, parsley and mushroom mixture; stir.
22. Sprinkle with remaining bacon.

water, bacon, mushroom, red onions, arborio rice, white wine, butter, cheese, italian parsley

Taken from www.kraftrecipes.com/recipes/bacon-mushroom-risotto-183663.aspx (may not work)