Risotto with Peas, Bacon and Mint

• 2 slices bacon, cut into 1-inch pieces
• 1 onion, chopped Safeway 3 lb For $2.99 thru 02/09
• 1 cup Arborio rice, uncooked
• 1 clove garlic, minced
• 1/2 cup dry white wine
• 3 cups 25%-less-sodium chicken broth, warmed
• 1 cup frozen peas, thawed
• 1/4 cup Kraft 100% Parmesan Aged Grated Cheese
• 1/4 cup slivered fresh mint leaves

1. Cook and stir bacon and onions in medium saucepan on medium heat 5 min.
2. or until bacon is crisp.
3. Stir in rice and garlic; cook and stir 2 min.
4. Add wine; cook and stir 1 min.
5. or until absorbed.
6. Stir in 1/2 cup broth; cook on medium-low heat 4 min.
7. or until most the broth is absorbed, stirring constantly.
8. Repeat until all the broth has been added.
9. (Rice should be tender, but firm.
10. This will take about 25 min.)
11. Stir in peas; cook and stir 2 min.
12. or until heated through.
13. Remove from heat.
14. Add cheese and mint; mix well.

bacon, onion, arborio rice, clove garlic, white wine, frozen peas, cheese, mint leaves

Taken from www.kraftrecipes.com/recipes/risotto-peas-bacon-mint-175382.aspx (may not work)