2 Hours 35 Minutes
tablespoon red wine vinegar
teaspoons olive oil
ounces seeded, peeled heirloom tomatoes
small sweet onion, chopped
slices JENNIE-O® Turkey Bacon, cooked according to package directions, chopped
cups risotto rice
heirloom tomato, diced
quart reduced-sodium chicken broth, heated
tablespoons Parmesan cheese
In blender or food processor, add vinegar, oil and 8 ounces tomato; process until smooth.
Place tomato mixture in 8-inch square baking dish; cover and freeze until firm, stirring twice during first 2 hours.
Remove from freezer; scrape entire mixture with fork until fluffy;
Heat oven to 375°F.
Mist 9 x 13-inch baking dish with cooking spray.
In skillet, cook onion and butter 3 to 4 minutes or until soft.
Add bacon and rice; mix. Add tomato and hot chicken broth; stir.
Spoon into baking dish. Cover and bake 30 minutes.
Always cook to well-done, 165°F as measured by a meat thermometer. Remove from oven and stir in cheese.
Top with prepared granita.