KraftRecipes.com
Print PageClose Window
Salads & sides

Creamy Blue Cheese Risotto

4.1 (14)
rate it now!
Creamy Blue Cheese Risotto recipe
photo by:
kraft
Flecked with prosciutto, peas, mushrooms and onions, this traditional creamy Italian rice dish is also flavored with garlic, Parmesan and blue cheese.
time
prep:
10 min
total:
35 min
servings
total:
8 servings
add your photo add your photo
previous photo
1
|
1
next photo

what you need

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 DI GIORNO Shredded Parmesan Cheese
1/4
cup ATHENOS Blue Cheese
1/4
cup chopped fresh parsley

Make It

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.

Kraft Kitchens Tips

Great Substitute
Substitute 1 cup frozen chopped asparagus spears for the peas.
K:17443v0:51713
RecipeDetail