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Salads & sides

Creamy Blue Cheese Risotto

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
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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

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