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Ingredients

• 6 slices low-sodium bacon, diced
• 1 cup Arborio rice
• 1/2 cup white wine
• 2 1/2 cups low-sodium chicken stock
• 1 tub Philadelphia Cooking Creme, Savoury Garlic
• 6 cups loosely packed baby spinach
• 2 tablespoons chopped Italian parsley
• 2 tablespoons grated Parmesan cheese
• 1 dash ground black pepper, to taste

Directions

1. Sauté the bacon over medium heat in a heavy-bottomed saucepot until crisp. Remove the bacon onto a paper towel-lined plate and drain all but 2 tbsp. of the bacon fat from the pot.
2. Reduce the heat to medium and add the onion to the pot, stirring occasionally until the onion is translucent, about 5 minutes. Add the rice and sauté for a minute more.
3. Add the white wine and stir until it has absorbed fully. Reduce the heat to medium low and add the stock in 4 additions, stirring often (but you do not have to stir constantly) and uncovered until the rice is tender, about 25 minutes.
4. Once the final addition of the stock has been absorbed by the rice, add the Philadelphia Cooking Creme and spinach and stir into the risotto until the spinach has wilted. Add the reserved cooked bacon and stir in the parsley, Parmesan and add black pepper to taste. Serve immediately.
5. For creative main course options, trying stirring in 2 cups of cooked diced chicken or peeled raw shrimp at the same time as adding the Cooking Creme.