Summer Vegetable "Risotto" with Bacon
Simple Arugula Salad
Ingredients
- 8 slices bacon, chopped
- ⅔ lb zucchini, coarsely chopped
- 1 (20-oz) pkg frozen cauliflower rice
- 1 cup heavy cream
- 2 tsp cornstarch
- ½ cup freshly grated Parmesan cheese, divided
- ½ tsp salt
- ¼ tsp pepper
- 1 cup grape tomatoes, halved
Instructions
- Cook bacon in a large 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 ¼ cup 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 ¼ cup cheese. Sprinkle with tomatoes and bacon.
Side Dish Ingredients
- 6 cups chopped arugula
- ½ cup olive oil vinaigrette
Side Dish Instructions
- Toss together arugula and dressing in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
261
|
72
|
333
|
| Fat (g) | 22 | 7 | 29 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 10 | 1 | 11 |
| Carb (g) | 8 | 1 | 9 |
| Fiber (g) | 3 | 0 | 3 |
| Sodium (mg) | 594 | 165 | 759 |
| T. Sugs (g) | 4 | 1 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
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