Prep 10m Cook 20m Additional - Ready In 30m
Servings 4 servings Calories 994.7

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

Recipe Ingredients

  • 1 quart hot chicken stock
  • 2 tablespoons olive oil
  • 3 tablespoons chopped shallots or red onion
  • 8 ounces sliced and julienned Margherita® 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

Cooking Directions

  1. 1 Heat chicken stock in separate pan.
  2. 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. 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. 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. 5 Add butter and Romano cheese, stir in well. Place in serving bowl and top with fresh arugula and parsley.

Nutrition Facts

  • Calories 994.7
  • Carbohydrate 96.4 g
  • Cholesterol 294.2 mg
  • Fat 39.3 g
  • Fiber 1.5 g
  • Protein 50.4 g
  • Saturated Fat 19.2 g
  • Sodium 2512.1 mg
  • Sugar 1.7 g

Reviews

  1. Loved it! Didn’t use the prosciutto but substitutes asparagus. Delish!
  2. I adapted this for the Instant Pot - 5 minutes on high pressure quick release then add the shrimp cheese and butter. Delicious!
  3. this was delicious. I was looking for a lemony shrimp risotto. the lemon flavor was forward and flavorful. I added 1/4c roasted pine nuts at the end, which address some texture and nutty flavor, family liked it. used about 1/2 the prosciutto recipe called for. it was enough and added a nice flavor, but not - Read more ...
  4. Great recipe. I doubled the garlic and shallots.
  5. I did not use chicken stock, and added Parmesan cheese instead! Really good and easy dish to make!
  6. Fabulous! Easy gourmet! The lemon gave it a fresh light taste! Definitely a keeper!
  7. Will never make this again. Until I added the cheese it was ok. The Romano cheese overpowered everything.
RedCipes