Gallery

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Yield:
2-1/2 cups (4 side-dish servings)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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).

Nutrition Facts

280 calories; fat 17g; cholesterol 47mg; saturated fat 10g; carbohydrates 23g; mono fat 5g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 5g; vitamin a 1166.2IU; vitamin c 4.7mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 12.1mcg; vitamin b12 0.1mcg; sodium 590mg; potassium 138mg; calcium 50.5mg; iron 2mg.
Advertisement
Advertisement