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Microwave Bacon-Spinach Risotto

Active Time: 15 minutes • Total Time: 35 minutes • Serves: 4

5-1/2 cups less-sodium chicken broth
4 slices Schnucks hardwood smoked bacon
2 small shallots (2 ounces), chopped (1/3 cup)
2 cups Arborio rice
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 package (5 to 6 ounces) baby spinach
2 medium Roma tomatoes (about 3 ounces each), chopped (about 1 cup)
1 cup Schnucks finely shredded Parmesan cheese (4 ounces)

1. In covered 2- to 3-quart saucepan, heat broth to boiling over high heat. Meanwhile, cut bacon crosswise into 1/2-inch pieces; separate pieces. Place bacon and shallots in deep 3- to 4-quart microwave-safe glass or ceramic bowl or dish. Cook in microwave oven on high 8 to 9 minutes or until bacon is browned and crisp, stirring every minute during last 4 minutes of cooking.

2. Stir rice, salt and pepper into bacon mixture and cook on high 1 minute. Carefully stir in hot broth. Cover bowl with plastic wrap or lid and cook on medium (50% power) 15 to 20 minutes or until most liquid is absorbed and rice is tender but still fi rm.

3. Remove bowl from microwave oven. Stir in spinach until it wilts, then stir in tomatoes and cheese. Makes about 8 cups.

Each serving: about 509 calories, 9 g total fat (5 g saturated),
20 mg cholesterol, 1679 mg sodium, 83 g carbohydrate,
2 g fiber, 22 g protein