Summer Vegetable Risotto with Bacon | Sonoma-Cutrer Vineyards

Ingredients

• 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