Creamy Blue Cheese Risotto

Makes 8 Servings


6 bacon slices, chopped
4 tsps olive oil, divided
2 cups sliced mushrooms
1 onion, finely chopped
3 each garlic, minced
3 cups chicken broth
3 cups Minute® White Rice, uncooked
1 cup frozen peas, thawed
1/2 cup Parmesan cheese, shredded
1/4 cup crumbled blue cheese
1/4 cup parsley, chopped


  • Cook and stir bacon in 1 teaspoon of olive oil in large skillet on medium heat until crispy. Remove bacon from skillet with slotted spoon; set aside.
  • Add mushrooms, onion, garlic, rice and remaining 3 teaspoons olive oil to skillet; stir until rice is evenly coated with oil. Cook until onions are tender, stirring occasionally.
  • Add broth and bring to a boil. Stir in rice, cover and remove from heat. Let stand 5 minutes.
  • Stir in peas, Parmesan cheese and blue cheese.
  • Spoon onto serving platter. Top with crumbled bacon; sprinkle with parsley.