Cheater's Risotto with Mushrooms and Spinach
Almond-Topped Green Beans and Red Pepper
Ingredients
- 1 oz diced pancetta (about 2 Tbsp)
- 1 (4-oz) pkg sliced gourmet mushrooms
- ⅔ cup low-sodium chicken broth
- 1 tsp all-purpose flour
- 2 Tbsp ⅓-less-fat cream cheese
- 1 (8.8-oz) pouch microwavable brown rice
- ⅛ tsp salt
- ⅛ tsp pepper
- 3 cups baby spinach
- 1½ Tbsp freshly shredded Parmesan cheese
Instructions
- Cook pancetta in a large nonstick skillet over medium heat until crisp. Drain, reserving drippings in skillet.
- Cook mushrooms in hot drippings 8 to 10 minutes or until browned, stirring occasionally. Remove from skillet; keep warm.
- Whisk together broth and flour in a bowl until blended. Add broth to skillet; bring to a boil. Add cream cheese; stir until melted.
- Meanwhile, microwave rice according to package directions. Add rice, salt, and pepper to sauce; simmer 5 minutes or until thickened, stirring often.
- Add spinach, stirring until wilted. Remove from heat; stir in Parmesan and mushrooms. Sprinkle with pancetta.
Side Dish Ingredients
- 1 (8-oz) pkg thin green beans
- ⅓ cup sliced red bell pepper
- 2 tsp olive oil
- 2 tsp minced garlic
- ⅛ tsp salt
- ⅛ tsp pepper
- 1½ Tbsp sliced almonds
Side Dish Instructions
- Preheat oven to 475°F. Combine all ingredients except nuts on a rimmed baking sheet. Bake 10 minutes or until browned; sprinkle with nuts, and toss. Bake 2 to 3 minutes longer or until nuts are lightly toasted.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
402
|
128
|
530
|
| Fat (g) | 16 | 7 | 23 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 13 | 4 | 17 |
| Carb (g) | 43 | 15 | 58 |
| Fiber (g) | 4 | 6 | 10 |
| Sodium (mg) | 596 | 157 | 753 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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