Bacon and Sweet Pea Risotto

• 4 slices bacon, cut into 1-inch pieces Rite Aid 2 For $7.00 thru 02/06
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1-1/2 cups Arborio rice, uncooked
• 2 cloves garlic, minced
• 6 cups 25%-less-sodium chicken broth
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
• 1 cup frozen peas, thawed
• 2 Tbsp. chopped fresh parsley
• 1/4 cup shredded Parmesan cheese, divided

1. Cook bacon in large skillet on medium-high heat 5 min.
2. or just until bacon is crisp, stirring occasionally.
3. Remove bacon from skillet with slotted spoon, reserving drippings in skillet.
4. Drain bacon on paper towels.
5. Add onions to drippings; cook on medium heat 3 min.
6. or until crisp-tender, stirring occasionally.
7. Add rice and garlic; cook 3 min.
8. or until rice is opaque, stirring frequently.
9. Gradually add 2 cups broth; cook and stir 3 min.
10. or until broth is completely absorbed.
11. Repeat with remaining broth, cooking and stirring rice 17 to 20 min.
12. or until al dente (tender but still firm) and adding cream cheese with the last addition of broth.
13. Cook 5 min.
14. or until cream cheese is completely melted and mixture is well blended.
15. Stir in peas; cook 2 min.
16. or until heated through, stirring occasionally.
17. Remove from heat.
18. Stir in bacon, parsley and 1 Tbsp.
19. Parmesan.
20. Serve topped with remaining Parmesan.

bacon, onion, arborio rice, garlic, cream cheese, frozen peas, parsley, parmesan cheese

Taken from www.kraftrecipes.com/recipes/bacon-sweet-pea-risotto-137554.aspx (may not work)