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easy sundried tomato and bacon risotto

(1 rating)
kelli1 avatar
Recipe by
Kelli Thomas
@kelli1
Omaha, NE

This risotto is so easy and only requires ladling the chicken broth once. It's still super creamy and yummy.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 25 Min

Ingredients For easy sundried tomato and bacon risotto

  • 2 c
    fat free, reduced sodium chicken broth
  • 1 c
    water
  • 4 slice
    bacon, chopped
  • 2 c
    sliced fresh mushrooms
  • 1 c
    arborio rice, uncooked
  • 1/4 c
    sun dried tomato vinaigrette dressing
  • 1/2 c
    grated parmesan cheese
  • 2 Tbsp
    chopped fresh parsley

How To Make easy sundried tomato and bacon risotto

  • 1
    Heat the broth and water on the stovetop, keep warm.
  • 2
    Cook the bacon in a large skillet on medium-high heat about 5 minutes or until crisp, stirring occasionally. Drain the bacon. Add the mushrooms to the skillet, cook 3 minutes stirring occasionally.
  • 3
    Add the rice and the dressing, stir for 1 minute. Add half the broth mixture. Cook 5 minutes or until most of the liquid is absorbed, stirring occasionally. Add the remaining broth mixture, cook 10 minutes or until rice is tender and almost all of the liquid is absorbed, stirring occasionally.
  • 4
    Sprinkle with cheese and parsley.
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