Creamy Blue Cheese Risotto

By Tonya_Speed

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
• 1-3/4 cups (12 oz.) Arborio rice, uncooked
• 3 cups chicken broth, divided
• 1 cup frozen peas, thawed
• 1/2 cup DI GIORNO Shredded Parmesan Cheese
• 1/4 cup ATHENOS Blue Cheese
• 1/4 cup chopped fresh parsley

Details

Servings 8
Adapted from kraftrecipes.com

Preparation

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.
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.
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.