All Recipes

Creamy Blue Cheese Risotto

Prep

0-15 mins

Total

35 MIN

Servings

8 Servings

Take just 35 minutes and serve a blue cheese risotto to your family tonight. Flecked with prosciutto, peas, mushrooms and onions, Creamy Blue Cheese ...

Ingredients

  • 1/4

    lb

    thinly sliced prosciutto, cut into strips

  • 4

    tsp

    olive oil, divided

  • 2

    cups

    sliced mushrooms

  • 1

    medium

    onion, finely chopped

  • 3

    cloves

    garlic, minced

  • 1

    pkg

    (12 oz.) Arborio rice, uncooked (about 1-3/4 cups)

  • 3

    cups

    chicken broth, divided

  • 1

    cup

    frozen peas, thawed

  • 1/2

    cup

    Parmesan cheese, shredded

  • 1/4

    cup

    blue cheese

  • 1/4

    cup

    chopped fresh parsley

Instructions

  1. Step 1

    Cook and stir prosciutto in 1 tsp. of the oil in large skillet on medium heat until crispy. Remove prosciutto from skillet with slotted spoon; set aside. Add mushrooms, onions, garlic, rice and remaining 3 tsp. oil to skillet; stir until rice is evenly coated with oil. Cook until onions are tender, stirring occasionally.

  2. Step 2

    Add 1 cup of the broth, cooking and stirring constantly until broth is absorbed. Repeat with remaining broth, adding broth 1 cup at a time and cooking until rice is tender but firm.

  3. Step 3

    Stir in peas, Parmesan cheese and blue cheese; cook until cheeses are completely melted, stirring frequently. Spoon onto serving platter. Top with the prosciutto; sprinkle with parsley.

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