- 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
- Heat chicken stock in separate pan.
- In large 4 quart pot, heat olive oil on medium heat. Saute shallots and prosciutto for 3 minutes. Add garlic; saute for 2 minutes.
- 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.
- 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.
- Add butter and Romano cheese, stir in well. Place in serving bowl and top with fresh arugula and parsley.
09/24/2019
recipepes.com
lemon risotto with margherita® prosciutto and shrimp, recipe
PT15M
PT1H
5
455 calories