Bacon and Mushroom Risotto

I have made risotto once or twice.  This is a quick and easy recipe that I found in the Fall 2015 Kraft Food and Family.  Everything is better with bacon.  LOL

4 C. fat free reduced sodium chicken broth
1 C. water
4 slices bacon
1/2lb. mixed fresh mushrooms
1/2 C. finely chopped red onions
1 1/2 C. Arborio rice, uncooked
1/2 C. dry white wine
2 tbsp. butter
1 1/2 C. shredded Parmesan cheese
1/4 C. coarsely chopped Italian parsley

Bring broth and water just to a boil in a saucepan.  Keep warm on low heat.  Cook bacon in large saucepan until crisp.  Remove bacon from pan; drain on paper towels. Discard all but 2 tbsp. drippings.

Return 1 tbsp. drippings to pan. Add mushrooms and onions; cook on medium heat 4 minutes or until tender, stirring frequently.  Remove from pan and set aside.

Add remaining bacon drippings and rice to pan; cook and stir 1 minute.

Stir in 1 C. hot broth; bring just to simmer.  Cook 5 minutes or until most of the broth is absorbed, stirring occasionally.  Repeat, adding remaining broth, then wine, 1/2  cup at a time, until tice is tender...this will take about 30 minutes.

Remove saucepan from heat.  Add butter, stir until melted.  Crumble bacon.  Add half to rice mixture along with the cheese, parsley and mushroom mixture; stir.  Sprinkle with remaining bacon.