Lemon Risotto with Margherita® Prosciutto and Shrimp Recipe - Allrecipes.com
Lemon Risotto with Margherita(R) Prosciutto and Shrimp Recipe
  • READY IN 30 mins

Lemon Risotto with Margherita® Prosciutto and Shrimp

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  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.
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Nutrition

  • Calories
  • 995 kcal
  • 50%
  • Carbohydrates
  • 96.4 g
  • 31%
  • Cholesterol
  • 294 mg
  • 98%
  • Fat
  • 39.3 g
  • 61%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 50.4 g
  • 101%
  • Sodium
  • 2512 mg
  • 100%

* Percent Daily Values are based on a 2,000 calorie diet.

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