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Lemon Risotto with Margherita® Prosciutto and Shrimp

Margherita Meats

"Julienned Margherita® prosciutto with buttery shrimp and freshly grated Romano cheese with a twist of lemon."
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30 m servings 995 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

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

Nutrition Facts

Per Serving: 995 calories; 39.3 g fat; 96.4 g carbohydrates; 50.4 g protein; 294 mg cholesterol; 2512 mg sodium. Full nutrition

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Read all reviews 5
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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 flav...

Great recipe. I doubled the garlic and shallots.

I did not use chicken stock, and added Parmesan cheese instead! Really good and easy dish to make!

Fabulous! Easy gourmet! The lemon gave it a fresh light taste! Definitely a keeper!

Will never make this again. Until I added the cheese it was ok. The Romano cheese overpowered everything.