Pea and Bacon Risotto

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 150g short rindless bacon, sliced Rite Aid 2 For $7.00 thru 02/06
• 1 2/3 cups Arborio rice
• 1 L chicken stock
• 1 cup frozen peas, thawed
• 2 tablespoons chopped basil or flat-leaf parsley
• 1/3 cup KRAFT* Grated Parmesan

1. Heat the oil in a large saucepan and saute onion and bacon until tender.
2. Stir in the rice and cook, stirring, for a further 2 minutes.
3. Add stock, 1 cup at a time, stirring over medium-low heat for about 15 minutes until rice is tender and stock is absorbed.
4. Stir in peas, basil and half the Parmesan and heat for a further 2 minutes.
5. Serve risotto sprinkled with remaining Parmesan and serve.

olive oil, onion, garlic, short rindless bacon, arborio rice, chicken, frozen peas, basil

Taken from www.kraftrecipes.com/recipes/pea-bacon-risotto-103033.aspx (may not work)