Melt butter in a wok
Add in leek & rice - stir to coat with butter
Stir in wine
Add squash and stir
Add enough stock to cover - bring to boil and simmer until liquid absorbs
In a separate pan, cook chicken
Stir to prevent sticking - add more stock if necessary.
Add spinach and stir.
Test to make sure rice is cooked & add chicken
Once the liquid is absorbed and rice cooked, add the parmesan and stir well
Start with 2 cups of stock and test the rice before adding more. If you add too much, you'll end up with soggy rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1008g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 159 (30%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 87.8mg||27 %|
|Sodium 3054.5mg||105 %|
|Potassium 680.7mg||18 %|
|Total Carbohydrate 65.7g||19 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 63.1g|
|Protein 24.8g||35 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 533
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