Summer Vegetable "Risotto" with Bacon
Simple Arugula Salad
Ingredients
- 2 slices bacon, chopped
- 6 oz zucchini, coarsely chopped
- ½ (20-oz) pkg frozen cauliflower rice
- ½ cup heavy cream
- 1 tsp cornstarch
- ¼ cup freshly grated Parmesan cheese, divided
- ¼ tsp salt
- ⅛ tsp pepper
- ½ cup grape tomatoes, halved
Instructions
- Cook bacon in a nonstick skillet over medium heat until crisp; drain, reserving drippings in skillet.
- Cook zucchini in hot drippings 5 to 8 minutes or until tender, stirring occasionally.
- Meanwhile, cook cauliflower rice in microwave according to package directions.
- Whisk together cream and cornstarch in a bowl until blended. Add cream to skillet; bring to a simmer, stirring often. Add 2 Tbsp cheese; stir until slightly thickened and cheese is melted.
- Stir in cauliflower, salt, and pepper. Cook, stirring occasionally, until slightly thickened and cauliflower is thoroughly heated.
- Remove from heat; stir in 2 Tbsp cheese. Sprinkle with tomatoes and bacon.
Side Dish Ingredients
- 1½ cups chopped arugula
- 2 Tbsp olive oil vinaigrette
Side Dish Instructions
- Toss together arugula and dressing in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
440
|
84
|
524
|
| Fat (g) | 35 | 9 | 44 |
| Sat. Fat (g) | 20 | 1 | 21 |
| Protein (g) | 15 | 0 | 15 |
| Carb (g) | 11 | 0 | 11 |
| Fiber (g) | 5 | 0 | 5 |
| Sodium (mg) | 1085 | 89 | 1174 |
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