Oven-Baked Mushroom & Bacon Risotto

• 2 Tbsp. non-hydrogenated margarine
• 1 onion, finely chopped
• 1/2 lb. (225 g) portobello mushrooms, gills removed, mushroom caps and stems chopped
• 1 cup Arborio rice, uncooked
• 3 cups 25%-less-sodium chicken broth
• 1/3 cup fully cooked bacon pieces
• 1 Tbsp. chopped fresh thyme
• 1/2 tsp. ground black pepper
• 2/3 cup Kraft 100% Parmesan Shredded Cheese

1. Heat oven to 300 degrees F.
2. Place 2-L casserole dish in oven to warm.
3. Meanwhile, melt margarine in large skillet on medium heat.
4. Add onions; cook and stir 3 min.
5. Stir in mushrooms; cook 10 min.
6. or until mushrooms release most of their liquid, stirring occasionally.
7. Add rice; cook and stir 1 min.
8. Stir in broth, bacon, thyme and pepper; bring just to simmer.
9. Spoon into warmed casserole dish; cover.
10. Bake 30 to 35 min.
11. or until rice is tender and most of the liquid is absorbed.
12. Add cheese; stir until melted.

nonhydrogenated margarine, onion, portobello mushrooms, arborio rice, fully cooked bacon, thyme, ground black pepper, cheese

Taken from www.kraftrecipes.com/recipes/oven-baked-mushroom-bacon-risotto-138126.aspx (may not work)