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Summer Vegetable Risotto with Bacon

By eMeals

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    Serves 6

    Total Time 30 minutes

    Prep Time 15 minutes

    Difficulty Level


    6 slices center cut bacon, chopped

    1 (1½-lb) pkg squash, zucchini, and onion medley, coarsely chopped

    2 cups less sodium chicken broth

    1 Tbsp all purpose flour

    3 oz ⅓ less fat cream cheese

    3 (8.8-oz) pouches microwavable brown rice ½ tsp salt

    ½ tsp pepper

    ¾ cup shredded Parmesan cheese

    1 pint grape tomatoes, halved


    1. Cook bacon in a large nonstick skillet over medium heat until crisp; drain, reserving 2 Tbsp drippings in skillet.

    2. Cook squash, zucchini, and onion medley in hot drippings 5 to 8 minutes or until tender, stirring occasionally.

    3. 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.

    4. 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.

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