Summer Vegetable Risotto with Bacon
Total Time 30 minutes
Prep Time 15 minutes
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
Cook bacon in a large nonstick skillet over medium heat until crisp; drain, reserving 2 Tbsp 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.