Lemon Risotto With Margherita® Prosciutto And Shrimp Recipe

Name: Lemon Risotto With Margherita® Prosciutto And Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart hot chicken stock; 2 tablespoons olive oil; 3 tablespoons chopped shallots or red onion; 8 ounces sliced and julienned Margherita(R) prosciutto; 2 cloves garlic, chopped; 16 ounces Arborio rice; 1 lemon, zested and juiced; 1 cup dry white wine, such as Pinot Grigio; 1 pound (26 to 30 count) raw shrimp, peeled and deveined; 6 tablespoons butter; 4 ounces freshly grated Romano cheese; Fresh arugula for garnish; 1 tablespoon chopped parsley

Servings: persons

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

1
Heat chicken stock in separate pan.
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.
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.
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.
5
Add butter and Romano cheese, stir in well. Place in serving bowl and top with fresh arugula and parsley.

908

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 quart hot chicken stock, 2 tablespoons olive oil, 3 tablespoons chopped shallots or red onion, 8 ounces sliced and julienned Margherita(R) prosciutto, and more.

Yes, Lemon Risotto With Margherita® Prosciutto And Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Risotto With Margherita® Prosciutto And Shrimp

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