Sundried Tomato & Bacon Risotto

Ingredients:

• 2 cups chicken broth
• 1 cup water
• 4 slices bacon, cooked & crumbled
• 2 cups sliced mushrooms
• 1 cup short grain brown or grain rice, uncooked
• 1/4 cup sundried tomato & oregano dressing
• 1/2 cup parmesan grated cheese
• 2 tbsp fresh parsley, chopped

Directions:

1. Prep Time: 10 min Total Time: 35 min Yield: 4
2. Heat broth and water, set aside.
3. Cook bacon in large skillet on medium-high heat for 5 min. or until crisp, drain and discard drippings
4. Add mushrooms to bacon in skillet and cook 3 min, stirring occasionally.
5. Add rice and dressing, stir 1 min.
6. Add half of the broth mixture and cook 5 min. or until most of the liquid is absorbed, stirring occasionally.
7. Add remaining broth mixture, cook 10 min. or until rice is tender and almost all of the liquid is absorbed, stirring occasionally.
8. Sprinkle with cheese and parsley.

Approx. Calories xx per serving