Italian Bacon and Tomato Risotto

Makes 4 (1-1/3 cup each) Servings


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!