Here’s an Easy Risotto with Bacon & Peas recipe that’s great for those dinnertime scrambles. With pieces of delicious bacon and green peas, it’s got the best of both worlds—great for those picky eaters! Pair this dish up with hot crusty bread and a mixed green salad topped with your favorite KRAFT Dressing.
Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings
Nutritional Information
Ingredients
6 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 medium onion, chopped (about 1 cup)
1-1/2 cups medium grain rice, uncooked
2 cloves garlic, minced
3 cans (15 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
2 Tbsp. KRAFT Grated Parmesan Cheese, divided
Instructions
COOK bacon and onions in large skillet on medium-high heat 5 min. or just until bacon is crisp, stirring occasionally.
ADD rice and garlic; cook 3 min. or until rice is opaque, stirring frequently. Gradually add one-half can broth, cook and stir 3 min. or until broth is completely absorbed. Repeat with remaining broth, adding the cream cheese with the last addition of broth and cooking 5 min. or the cream cheese is completely melted and mixture is well blended.
STIR in peas; cook 2 min. or until peas are heated through, stirring occasionally. Remove from heat. Stir in parsley and 1 Tbsp. of the Parmesan cheese. Serve topped with the remaining 1 Tbsp. Parmesan cheese.
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