Summer Vegetable Risotto with Bacon
Honey-Drizzled Plums with Toasted Walnuts
Ingredients
- 6 slices center cut bacon, chopped
- 1 (1½-lb) container squash, zucchini, and onion medley, coarsely chopped
- 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
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup freshly shredded Parmesan cheese
- 1 pint grape tomatoes, halved
Instructions
- Cook bacon in a large nonstick skillet over medium heat until crisp; drain, reserving drippings in skillet.
- Cook squash, zucchini, and onion medley in hot drippings 5 to 8 minutes or until tender, 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, salt, and pepper to sauce; simmer 5 minutes or until thickened, stirring often. Remove from heat; stir in Parmesan. Sprinkle with tomatoes and bacon.
Side Dish Ingredients
- 6 Tbsp chopped walnuts
- 6 plums, halved and pitted
- 2 Tbsp honey
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat 3 to 4 minutes or until fragrant. Drizzle plums with honey; top with toasted nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
378
|
80
|
458
|
| Fat (g) | 13 | 5 | 18 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 12 | 2 | 14 |
| Carb (g) | 45 | 9 | 54 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 469 | 4 | 473 |
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