Easy Risotto with Bacon & Peas

• 6 slices OSCAR MAYER Bacon, cut into 1-inch pieces
• 1 onion, chopped
• 1-1/2 cups medium-grain white rice, uncooked
• 2 cloves garlic, minced
• 3 cans (14-1/2 oz. each) chicken broth
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1 cup frozen peas, thawed
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. KRAFT Grated 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 reserved drippings; cook 4 to 5 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 1/2 can broth; cook and stir 3 min.
10. or until broth is completely absorbed.
11. Repeat with remaining broth, stirring in cream cheese with the last addition of broth and cooking 5 min.
12. or cream cheese is completely melted and mixture is well blended.
13. Stir in peas; cook 2 min.
14. or until heated through, stirring occasionally.
15. Remove from heat.
16. Stir in bacon, parsley and 1 Tbsp.
17. Parmesan.
18. Serve topped with remaining Parmesan.

bacon, onion, white rice, garlic, chicken broth, philadelphia cream cheese, frozen peas, parsley, parmesan cheese

Taken from www.kraftrecipes.com/recipes/easy-risotto-bacon-peas-111339.aspx (may not work)