Lemon Risotto with Margherita® Prosciutto and Shrimp

Lemon Risotto with Margherita® Prosciutto and Shrimp


"Julienned Margherita® prosciutto with buttery shrimp and freshly grated Romano cheese with a twist of lemon."
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30 m servings 995 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 995 kcal
  • 50%
  • Fat:
  • 39.3 g
  • 61%
  • Carbs:
  • 96.4g
  • 31%
  • Protein:
  • 50.4 g
  • 101%
  • Cholesterol:
  • 294 mg
  • 98%
  • Sodium:
  • 2512 mg
  • 100%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



Will never make this again. Until I added the cheese it was ok. The Romano cheese overpowered everything.