Rating: 4.25 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat chicken stock in separate pan.

    Advertisement
  • 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.

Nutrition Facts

995 calories; protein 50.4g; carbohydrates 96.4g; fat 39.3g; cholesterol 294.2mg; sodium 2512.1mg. Full Nutrition
Advertisement

Reviews (10)

Most helpful positive review

Rating: 5 stars
01/02/2019
I adapted this for the Instant Pot - 5 minutes on high pressure quick release then add the shrimp cheese and butter. Delicious! Read More

Most helpful critical review

Rating: 1 stars
10/06/2015
Will never make this again. Until I added the cheese it was ok. The Romano cheese overpowered everything. Read More
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/07/2020
Loved it! Didn’t use the prosciutto but substitutes asparagus. Delish! Read More
(2)
Rating: 4 stars
01/02/2018
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 overpowering. I didn't add all the butter, probably about 3T and only 1/2 the cheese and used a parmesan blend. will definitely make this again. overall a delicious blend of flavors. thank you. Read More
(1)
Rating: 5 stars
01/15/2017
I did not use chicken stock, and added Parmesan cheese instead! Really good and easy dish to make! Read More
(1)
Advertisement
Rating: 5 stars
02/04/2017
Great recipe. I doubled the garlic and shallots. Read More
(1)
Rating: 5 stars
01/02/2019
I adapted this for the Instant Pot - 5 minutes on high pressure quick release then add the shrimp cheese and butter. Delicious! Read More
Rating: 5 stars
02/16/2016
Fabulous! Easy gourmet! The lemon gave it a fresh light taste! Definitely a keeper! Read More
Advertisement
Rating: 1 stars
10/06/2015
Will never make this again. Until I added the cheese it was ok. The Romano cheese overpowered everything. Read More