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Prosciutto & Mushroom Four Cheese Risotto

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  • 2 Tbsp. (30 mL) Becel Olive Plus™ Oil Blend, divided
  • 1 thin slice prosciutto, cut into thin strips
  • 1 lb. (450 g) boneless, skinless chicken breasts, sliced
  • 1 package (227 g) cremini mushrooms, sliced
  • 1 package Knorr Selects™ Four Cheese Risotto
  • 3 cups (750 mL) lightly packed baby spinach leaves

NUTRITIONAL INFORMATION

 

Amount per serving

Calories440
Total Fat15g
Saturated Fat4g
Trans Fat0g
Cholesterol100mg
Sodium650mg
Total Carbs39g
Dietary Fiber2g
Sugars5g
Protein36g
Vitamin D1mcg
Calcium197mg
Iron3mg
Potassium871mg

  • 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.