Italian Bacon and Tomato Risotto

Ingredients

8	slices	bacon slices, chopped
1		onion, chopped
2	cups	Minute^® White Rice, uncooked
1	cup	cherry tomatoes, halved
1	can	(14 1/2 oz.) fat free reduced sodium chicken broth
1	cup	milk
1/2	tsp	dried parsley flakes
1/4	cup	Parmesan cheese, grated and divided

COOK bacon and onions in large skillet on medium heat until bacon is crisp, stirring occasionally; drain.
ADD rice, tomatoes, broth, milk and parsley; mix well. Bring to boil. Reduce heat to low; simmer 5 minutes.
STIR in 3 tablespoons of Parmesan cheese. Remove from heat. Let stand, covered, 5 minutes, before serving. Sprinkle with the remaining 1 tablespoon cheese.
SUBSTITUTE: 1/2 cup dry white wine for 1/2 cup of the broth.
JAZZ IT UP: Prepare as directed, adding chopped cooked seafood or any of your favorite chopped vegetables, such as green beans, red peppers, well-drained thawed frozen spinach or a blend of your favorite mushrooms, along with the Parmesan cheese.
SHORTCUT: Traditional risotto takes 45 minutes to make. Our simplified version only takes 30 minutes!