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John's Itailian Bacon and Tomato Risotto Recipe


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     John's Itailian Bacon and Tomato Risotto

Category   Salads - Soups - Sidedishes
Sub Category   None

8 slices Bacon, chopped
1 medium onion, chopped
2 cups instant white rice, uncooked
1 cup halved cherry tomatoes
1 can (14-1/2 oz.) chicken broth
1 cup milk
1/2 tsp. parsley flakes
1/4 cup Grated Parmesan Cheese, 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 min. Stir in 3 Tbsp. of the Parmesan cheese. Remove from heat. Let stand, covered, 5 min. before serving. Sprinkle with the remaining 1 Tbsp. cheese.

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