Summer Vegetable Risotto with Bacon
Honey-Drizzled Plums with Toasted Walnuts
Ingredients
- 2 slices center cut bacon, chopped
- 2½ cups chopped squash, zucchini, and onion medley
- ⅔ cup low-sodium chicken broth
- 1 tsp all-purpose flour
- 2 Tbsp ⅓-less-fat cream cheese (1 oz)
- 1 (8.8-oz) pouch microwavable brown rice
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 Tbsp freshly shredded Parmesan cheese
- ¾ cup 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, stirring often. 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
- 2 Tbsp chopped walnuts
- 2 plums, halved and pitted
- 2 tsp honey
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat 3 to 4 minutes or until fragrant.
- Drizzle plums with honey; sprinkle with nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
395
|
80
|
475
|
| Fat (g) | 14 | 5 | 19 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 14 | 2 | 16 |
| Carb (g) | 45 | 9 | 54 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 466 | 4 | 470 |
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