All Recipes

Creamy Blue Cheese Risotto

Prep

0-15 mins

Total

35 MIN

Servings

8 Servings

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

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.

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.

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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