Heirloom Tomato Bacon Risotto

 

1

pound thick cut bacon

1

small white onion

2

cups instant white or brown rice

1

cup Progresso Natual Chicken Broth

1

cup dry white wine

1

cup non-fat milk

2

cups heirloom cherry tomatoes (Sun Gold or Black Cherry work beautifully)

1

tablespoon fresh parsley, finely chopped

1/2

cup fresh Parmesan cheese

• 1 Cook onion and bacon to desired crispness. Drain.
• 2 Add rice, broth, wine, milk, heirloom cherry tomatoes (if large, halve) and parsley. Bring to boil. Simmer for 10 minutes over low heat, or until rice is cooked.
• 3 Stir in ¼ cup of the parmesan cheese, simmer an additional 5 minutes.
• 4 Remove from heat. Sprinkle with remaining parmesan cheese, and serve.