Simple Spring Risotto with Bacon

• 2 slices OSCAR MAYER Bacon, cut into 1-inch pieces
• 1 can (14 oz.) fat-free reduced-sodium chicken broth
• 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 cup Arborio rice, uncooked
• 4 cloves garlic, minced
• 2 Tbsp. dry white wine
• 1/2 cup frozen peas and carrots, thawed
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1/4 cup KRAFT Shredded Parmesan Cheese

1. Cook bacon in medium saucepan until crisp.
2. Meanwhile, bring broth to simmer in small saucepan.
3. Remove bacon from pan with slotted spoon; drain on paper towels.
4. Discard all but 1 Tbsp.
5. bacon drippings from pan.
6. Add onions to reserved drippings; cook and stir on medium heat 4 min.
7. or until crisp-tender.
8. Add rice and garlic; cook and stir 1 min.
9. Add half the broth.
10. Bring to boil, stirring constantly.
11. Simmer, covered, on medium-low heat 10 min.
12. or until liquid is absorbed.
13. Repeat with remaining broth, adding wine with the broth and simmering covered 12 min.
14. or until most the liquid is absorbed.
15. Stir in bacon and remaining ingredients; cook and stir 3 to 4 min.
16. or until cream cheese is melted.

bacon, chicken broth, onion, arborio rice, garlic, white wine, carrots, philadelphia cream cheese, parmesan cheese

Taken from www.kraftrecipes.com/recipes/simple-spring-risotto-bacon-162932.aspx (may not work)