Creamy Blue Cheese Risotto

Ingredients

• 12 oz arborio rice uncooked ( 1-)
• 0.3 cup athenos cheese blue
• 3 cups chicken broth divided
• 0.3 cup parsley fresh chopped
• 3 cloves garlic minced
• 2 cups mushrooms sliced
• 4 tsp olive oil divided
• 1 medium onion finely chopped
• 0.5 cup polly-o parmesan cheese shredded
• 1 cup peas frozen thawed
• 0.3 lb pancetta thinly sliced cut into strips

Equipment

• frying pan
• slotted spoon

Directions

1. Cook and stir prosciutto in 1 tsp. of the oil in large skillet on medium heat until crispy.
2. Remove prosciutto from skillet with slotted spoon; set aside.
3. 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.
4. 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.
5. 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.