Bacon and dried tomato risotto

February 3, 1999

The combination of crumbled, crisp bacon and finely snipped dried tomato adds a lot of flavor to this old Italian standby. It takes about 45 minutes to prepare, allowing time to finely snip the tomatoes.

MAKES 4 SERVINGS

2 cups reduced-sodium chicken broth
1-1/2 cups water
2 tablespoons margarine or butter
1-1/4 cups uncooked arborio rice or other short-grain rice
1 cup frozen whole kernel corn
1/4 cup finely snipped dried tomatoes (not oil-packed)
1/2 cup dry white wine or water
6 green onions, thinly sliced
4 slices bacon, crisp-cooked, drained and crumbled
3 tablespoons grated Parmesan or Romano cheese
3 tablespoons snipped fresh parsley

1. In a medium saucepan bring the chicken broth and water to a boil; reduce heat. Simmer until needed. Meanwhile, in a large saucepan melt margarine or butter over medium heat. Add rice; cook and stir for 30 seconds.

2. Slowly add 1 cup of the hot broth mixture to rice, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1/2 cup of the broth mixture, the corn and dried tomatoes, stirring constantly. Continue to cook and stir until liquid is absorbed. Add the remaining broth mixture (1/2 cup at a time), continuing to cook and stir until liquid is absorbed. (This should take about 15 minutes.)

3. Stir in the wine. Cook and stir until rice is just tender and slightly creamy. Stir in green onions, bacon, Parmesan or Romano cheese, and parsley. Season to taste with freshly ground pepper.

Nutritional information per serving: 407 calories, 12g total fat, 3g saturated fat, 9mg cholesterol, 653mg sodium, 61g carbohydrates, 0g fiber, 11g protein.

From Cooking with Friends by Better Homes and Gardens (Meredith Books)