Description

Indulge in a creamy Spring Pea and Leek Risotto with crispy bacon, featuring fluffy microwavable jasmine rice, sweet peas, and a hint of Parmesan. Perfect for a fresh, comforting meal that celebrates spring flavors!

Ingredients

Scale

6 slices bacon, chopped
2 cups thinly sliced leeks
2 cups gluten-free chicken broth
1 tbsp gluten-free all purpose flour
2 oz cream cheese
3 (8.8-oz) pouches gluten-free microwavable jasmine rice
1 cup frozen green peas, thawed
1/2 tsp salt
1/2 tsp pepper
1/4 cup freshly shredded Parmesan cheese
3 tbsp olive oil
2 tbsp red wine vinegar
1/2 tsp pepper
1 (10-oz) pkg mixed baby greens
1 cup halved grape tomatoes
1/3 cup chopped fresh parsley

Instructions

Cook the bacon in a skillet until crisp; set aside on paper towels.
In the same skillet, sauté sliced leeks until softened.
Stir in the flour and cook for 1 minute.
Add the gluten‑free chicken broth, scraping up any browned bits.
Bring to a simmer, then stir in the cream cheese until melted.
Add the jasmine rice pouches, breaking them apart, and cook until the rice is tender, about 5‑7 minutes.
Fold in the frozen peas and cook until heated through.
Season with salt, pepper, and stir in the shredded Parmesan cheese.
While the risotto cooks, whisk together olive oil, red wine vinegar, and pepper for the side dressing.
Toss the mixed baby greens, grape tomatoes, and parsley with the dressing.
Serve the risotto hot, topped with the crispy bacon bits and a side of the fresh salad.

Notes

Tip: For a vegetarian version, omit bacon and add smoked tofu. Substitute gluten‑free flour with cornstarch if needed. Store leftovers in an airtight container for up to 3 days; reheat gently.

Prep Time: 20 mins
Cook Time: 30 mins
Category: B
Method: stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 520
Sugar: 5
Sodium: 900
Fat: 26
Saturated Fat: 10
Unsaturated Fat: 16
Carbohydrates: 60
Fiber: 6
Protein: 20
Cholesterol: 80

Keywords: spring, peas, risotto, bacon, gluten-free