Lemon Risotto with Margherita® Prosciutto and Shrimp

Description

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

Ingredients

• 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

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 4