OVEN-BAKED MUSHROOM & BACON RISOTTO

Oven-Baked Mushroom & Bacon Risotto image

Fat-free reduced-sodium chicken broth helps make this glorious mushroom and bacon risotto bake a Healthy Living recipe.

Provided by My Food and Family

Categories Rice

Time 1h

Yield Makes 8 servings, about 1/2 cup each.

Number Of Ingredients 8

Ingredients

2 slices OSCAR MAYER Bacon
1 onion, finely chopped
1/2 lb. portobello mushrooms, gills removed, mushroom caps and stems chopped
1 cup Arborio rice, uncooked
2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
1/8 tsp. dried thyme leaves
1/4 tsp. ground black pepper
2/3 cup KRAFT Shredded Parmesan Cheese

Steps:

Heat oven to 300ºF.
Place 2-qt. casserole in oven to warm. Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
Add onions to drippings in skillet; cook and stir 3 min. Add mushrooms; cook 10 min. or until mushrooms release most of their liquid, stirring occasionally. Add rice; cook and stir 1 min. Stir in broth, thyme and pepper; bring just to simmer. Remove from heat. Crumble bacon; stir into rice mixture. Spoon into warmed casserole; cover.
Bake 30 to 35 min. or until rice is tender and most of the liquid is absorbed. Add cheese; stir until melted.

Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g