Brown Rice Risotto with Shrimp and Kale
Balsamic Browned Butter Green Beans
Ingredients
- 4 slices center-cut bacon
- 2 lb peeled and deveined medium-size shrimp
- 2 cups unsalted chicken stock
- 1 Tbsp all-purpose flour
- 2 oz ⅓-less-fat cream cheese
- 3 (8.8-oz) pouches microwavable brown rice
- ½ tsp salt
- ¼ tsp pepper
- 1 (5-oz) pkg baby kale
- ¼ cup shredded Parmesan cheese
Instructions
- Cook bacon in a large nonstick skillet over medium heat until crisp.
- Remove bacon with a slotted spoon; reserve drippings in pan. Crumble bacon.
- Add shrimp to drippings in pan; cook 2 to 3 minutes or until done; stirring occasionally. Remove shrimp from pan; keep warm.
- Whisk together stock and flour in a bowl until smooth. Add stock mixture to pan; bring to a boil.
- Add cream cheese, stirring until melted.
- Gently squeeze rice pouches to separate grains. Add rice, salt and pepper to pan; simmer 5 minutes or until thick, stirring often.
- Add kale, stirring until greens wilt. Remove from heat; stir in cheese and shrimp. Sprinkle with bacon.
Side Dish Ingredients
- 1 Tbsp olive oil
- 3 (8-oz) pkg French green beans
- 1 Tbsp butter
- 1 Tbsp balsamic vinegar
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Heat oil in a large skillet over medium-high heat.
- Add beans, and cook 2 minutes.
- Add butter, and cook 3 minutes or until butter browns and smells nutty, stirring beans often.
- Remove from heat.
- Stir in vinegar, salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
403
|
72
|
475
|
| Fat (g) | 9 | 4 | 13 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 32 | 2 | 34 |
| Carb (g) | 40 | 8 | 48 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 615 | 167 | 782 |
Quick & Healthy Meal Plan
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