Butternut Squash Risotto with Honey Crisp Apples

In medium saucepan, cook onion and garlic in 2 tablespoons hot butter over medium heat for 3 to 4 minutes until onion is tender; add rice. Cook and stir over medium heat about 5 minutes more or until rice is lightly golden.

Meanwhile, in a small saucepan bring broth and water to boiling; reduce heat and simmer.

Carefully stir the wine into the rice mixture. Cook and stir until all liquid is absorbed. Slowly add 1/2 cup of the broth mixture to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth mixture. Continue to cook and stir over medium heat until liquid is absorbed.

Stir in squash, apples and bacon. Slowly add another 1/2 cup of the broth mixture to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add remaining broth mixture. Cook and stir until the rice is slightly creamy and just tender (al dente).

Fold in the spinach, 2 tablespoons softened butter, Parmesan cheese, chives and whipping cream; heat through. Season to taste with salt and black pepper. Makes 2-1/2 cups (4 side-dish servings).