Spring Pea-and-Leek Risotto with Bacon
Mixed Greens with Tomatoes
Ingredients
- 6 slices bacon, chopped
- 2 cups thinly sliced leeks (white and light green parts only)
- 2 cups gluten-free chicken broth
- 1 Tbsp gluten-free all-purpose flour
- 2 oz cream cheese
- 3 (8.8-oz) pouches gluten-free microwavable jasmine rice
- 1 cup frozen green peas, thawed
- 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, and desired amount of 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
- 1 (10-oz) pkg mixed baby greens
- 1 cup grape tomatoes, halved
- ⅓ cup chopped fresh parsley
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
Side Dish Instructions
- Combine first 3 ingredients in a bowl.
- Whisk together oil, vinegar, and desired amount of salt and pepper; toss with salad.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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- Matching Grocery List
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