Lemon Risotto with Margherita® Prosciutto and Shrimp

Julienned Margherita® prosciutto with buttery shrimp and freshly grated Romano cheese with a twist of lemon.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 995 Calories

Ingredients

• 6 tablespoons butter
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 lemon, zested and juiced
• 1 tablespoon chopped parsley
• 1 quart hot chicken stock
• 3 tablespoons chopped shallots or red onion
• 8 ounces sliced and julienned Margherita® prosciutto
• 16 ounces Arborio rice
• 1 cup dry white wine, such as Pinot Grigio
• 1 pound (26 to 30 count) raw shrimp, peeled and deveined
• 4 ounces freshly grated Romano cheese
• Fresh arugula for garnish

Recipe Instructions

Step 1

Heat chicken stock in separate pan.

Step 2

In large 4 quart pot, heat olive oil on medium heat. Saute shallots and prosciutto for 3 minutes. Add garlic; saute for 2 minutes.

Step 3

Turn up heat to Medium-High. Add rice and lemon zest, cook 2 to 3 minutes, stirring constantly. Add lemon juice and wine until reduced.

Step 4

Add one 8-oz. ladle chicken stock to rice until absorbed. Keep the rice at just a simmer; continue process for 10 to 15 minutes. Add shrimp before last ladle of stock.

Step 5

Add butter and Romano cheese, stir in well. Place in serving bowl and top with fresh arugula and parsley.