Prosciutto and mushroom four cheese risotto

Prosciutto and mushroom four cheese risotto

30-minuterecipe Serves 4
Featuring a savory blend of irresistible ingredients, this cheesy, creamy risotto is sure to be a new family favorite.
30-minuterecipe Serves 4

Ingredients

2 tbsp
Becel Olive Plus™ Oil Blend
1 slice
Prosciutto
1 lb
Boneless skinless chicken breasts
1 pkg
Cremini mushrooms
1 pkg
Knorr Selects™ Four Cheese Risotto
3 cups
Baby Spinach leaves

Directions

Prep: 10-minute | Cook: 20-minute
  • 1

    Heat 1 tbsp. (15 mL) Oil in large skillet over medium-high heat and cook prosciutto until crisp, about 1 minute. Remove with slotted spoon and drain on paper towel. Heat same skillet over medium-high heat and cook chicken, stirring frequently, until chicken is thoroughly cooked, about 4 minutes; remove and set aside. Heat remaining 1 tbsp. (15 mL) Oil in same skillet and cook mushrooms, stirring frequently, until browned, about 4 minutes; remove and set aside.

  • 2

    Prepare Knorr Selects™ Four Cheese Risotto in same skillet according to package directions, adding spinach during the last 1 minute of cook time.

  • 3

    Stir in chicken and mushrooms. Sprinkle with prosciutto.

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Last updated: August 28th, 2020

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