Lemon Risotto with Margherita® Prosciutto and Shrimp

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

1
Heat chicken stock in separate pan.
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Chicken StockChicken Stock
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Frying PanFrying Pan
2
In large 4 quart pot, heat olive oil on medium heat.
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Olive OilOlive Oil
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PotPot
3
Saute shallots and prosciutto for 3 minutes.
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ProsciuttoProsciutto
ShallotShallot
4
Add garlic; saute for 2 minutes.
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GarlicGarlic
5
Turn up heat to Medium-High.
6
Add rice and lemon zest, cook 2 to 3 minutes, stirring constantly.
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Lemon ZestLemon Zest
RiceRice
7
Add lemon juice and wine until reduced.
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Lemon JuiceLemon Juice
WineWine
8
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.
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Chicken StockChicken Stock
RiceRice
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LadleLadle
9
Add shrimp before last ladle of stock.
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ShrimpShrimp
StockStock
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LadleLadle
10
Add butter and Romano cheese, stir in well.
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Romano CheeseRomano Cheese
ButterButter
11
Place in serving bowl and top with fresh arugula and parsley.
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ArugulaArugula
ParsleyParsley
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BowlBowl
DifficultyMedium
Ready In30 m.
Servings4
Health Score27
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