BACON AND SWEET PEA RISOTTO

Bacon and Sweet Pea Risotto image

We're not gonna lie: We're fans of all kinds of creamy, Parmesan-cheesy risotto. But this one-made with bacon and sweet peas-is beyond wow-worthy.

Provided by My Food and Family

Categories Recipes

Time 40m

Yield 6 servings, 1 cup each

Number Of Ingredients 9

Ingredients

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 (14.5 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
1/4 cup KRAFT Shredded Parmesan Cheese, divided

Steps:

Cook bacon in large skillet on medium-high heat 5 min. or just until bacon is crisp, stirring occasionally. Remove bacon from skillet with slotted spoon, reserving drippings in skillet. Drain bacon on paper towels. Add onions to drippings; cook 4 to 5 min. or until crisp-tender, stirring occasionally.
Add rice and garlic; cook 3 min. or until rice is opaque, stirring frequently. Gradually add 1/2 can broth, cook and stir 3 min. or until broth is completely absorbed. Repeat with remaining broth, stirring in cream cheese with the last addition of broth and cooking 5 min. or cream cheese is completely melted and mixture is well blended.
Stir in peas; cook 2 min. or until heated through, stirring occasionally. Remove from heat. Stir in bacon, parsley and 1 Tbsp. Parmesan. Serve topped with remaining Parmesan.

Nutrition Facts : Calories 450, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1020 mg, Carbohydrate 46 g, Fiber 2 g, Sugar 4 g, Protein 15 g