Spring Pea-and-Leek Risotto with Bacon
Roasted Lemon-Garlic Asparagus
Ingredients
- 6 slices center cut bacon, chopped
- 2 cups thinly sliced leeks (white and light green parts only)
- 2 cups low-sodium chicken broth
- 1 Tbsp all-purpose flour
- 2 oz ⅓-less-fat cream cheese
- 3 (8.8-oz) pouches microwavable brown rice
- 1 cup frozen green peas, thawed
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup freshly shredded Parmesan cheese
Instructions
- Cook bacon in a large nonstick skillet over medium heat until crisp. Drain on paper towels, reserving drippings in skillet.
- Rinse leeks under cold water; pat dry. Cook leeks in hot drippings 8 to 10 minutes or until browned, stirring occasionally.
- 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, peas, salt, and pepper to sauce; simmer 5 minutes or until thickened, stirring often. Remove from heat; stir in Parmesan. Sprinkle with bacon.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 tsp lemon zest
- ½ tsp kosher salt
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients on a large rimmed baking sheet.
- Bake 8 to 10 minutes or until asparagus is browned and crisp-tender, stirring once during last 2 minutes of baking.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
321
|
52
|
373
|
| Fat (g) | 8 | 2 | 10 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 11 | 3 | 14 |
| Carb (g) | 43 | 6 | 49 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 454 | 163 | 617 |
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