Recipe: Bacon and Dried Tomato Risotto (with corn and green onions)

BACON AND DRIED TOMATO RISOTTO

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

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.

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.)

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.

Servings: 4
Source: Cooking with Friends by Better Homes and Gardens