Lemon Risotto with Margherita® Prosciutto and Shrimp
Lemon Risotto with Margherita® Prosciutto and Shrimp might be just the main course you are searching for. One portion of this dish contains approximately 53g of protein, 59g of fat, and a total of 1224 calories. This recipe serves 4. From preparation to the plate, this recipe takes approximately 30 minutes. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free and pescatarian diet. A mixture of romano cheese, arugula, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful.
Instructions
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.