Bacon and Escarole Risotto

• 2 1/2 c. water
• 1/2 c. dry white wine
• 1 can ready-to-serve escarole soup
• 2 strip bacon
• 2 c. Arborio rice (Italian short-grain rice)
• 1/2 tsp. salt
• 1 large head escarole
• 1/2 c. Parmesan cheese
• 2 plum tomatoes

1. In covered 4-quart saucepan, heat water, wine, and soup to boiling over high heat.
2. Meanwhile, in deep 3-to-3 1/2-quart microwave-safe casserole, place bacon in single layer.
3. Cook, uncovered, in microwave oven on High to 1 to 2 minutes or until browned.
4. Add rice; stire to coat.
5. Cook on High 1 minute.
6. Stir salt and hot liquid into rice mixture.
7. Cover casserole with lid or vented plastic wrap and cook on Medium (50% power) 13 to 16 minutes or until most of liquid is absorbed and rice is tender but still firm.
8. Meanwhile, rinse escarole.
9. In same 4-quart saucepan, cook escarole over medium-high heat just until wilted, stirring constantly; cook 1 minute longer.
10. Drain.
11. Chop tomatoes.
12. Stir escarole and Parmesan into risotto.
13. Top with tomatoes.

water, white wine, readytoserve, bacon, arborio rice, salt, head, parmesan cheese, tomatoes

Taken from www.delish.com/recipefinder/bacon-escarole-risotto-1620 (may not work)