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Side Dish Sunday: Blue Cheese Risotto with Asparagus

  • 1/4 lb. thinly sliced prosciutto, cut into strips
  • 4 teaspoons olive oil, divided
  • 2 cups sliced mushrooms
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 3/4 cups basmatti rice
  • 3 cups chicken broth, divided
  • 1 cup chopped asparagus (if using frozen, allow to thaw)
  • 1/2 cup shredded Parmesan Cheese
  • 1/4 cup Blue Cheese crumbles
  • 1/4 cup chopped fresh parsley

Cook prosciutto in 1 teaspoon of the oil in large skillet on medium heat until crispy. Remove prosciutto from skillet with slotted spoon and set aside.

Add mushrooms, onions, garlic, rice and remaining 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 one cup at a time and cooking until rice is tender but firm.

Stir in asparagus, Parmesan cheese and blue cheese and cook until cheeses are completely melted, stirring frequently.

Spoon onto serving platter. Top with the prosciutto and sprinkle with parsley.

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