Lemon Risotto With Margherita® Prosciutto And Shrimp
Black beans & rice burrito bowlmccormick.
Recipe Summary Lemon Risotto With Margherita® Prosciutto And Shrimp
Julienned Margherita® prosciutto with buttery shrimp and freshly grated Romano cheese with a twist of lemon.
Ingredients | Sausage And Shrimp Recipes With Rice1 quart hot chicken stock2 tablespoons olive oil3 tablespoons chopped shallots or red onion8 ounces sliced and julienned Margherita® prosciutto2 cloves garlic, chopped16 ounces Arborio rice1 lemon, zested and juiced1 cup dry white wine, such as Pinot Grigio1 pound (26 to 30 count) raw shrimp, peeled and deveined6 tablespoons butter4 ounces freshly grated Romano cheeseFresh arugula for garnish1 tablespoon chopped parsleyDirectionsHeat 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.Info | Sausage And Shrimp Recipes With Riceprep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
TAG : Lemon Risotto With Margherita® Prosciutto And ShrimpTrusted Brands: Recipes and Tips, Margherita® Meats,
