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Lemon Risotto with Margherita® Prosciutto and Shrimp

prep time: 10 minutes

total time: 30 minutes

Makes: 4 servings

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


  • 1 quart hot chicken stock
  • 2 tablespoons olive oil
  • 3 tablespoons chopped shallots or red onion
  • 8 ounces sliced and julienned Margherita® prosciutto
  • 2 garlic cloves chopped
  • 1 pound risotto
  • Zest of one lemon
  • Lemon juice from one lemon
  • 1 cup dry white wine (Pinot Grigio)
  • 1 pound 26-30 count raw peeled and deveined shrimp
  • 6 tablespoons butter
  • 4 ounces fresh grated romano cheese
  • fresh arugula for garnish
  • 1 tablespoon chopped parsley


  1. Heat chicken stock in separate pan.
  2. In large 4 quart pot, heat olive oil on medium heat. Sauté shallots and prosciutto for 3 minutes. Add garlic, sauté for 2 minutes.
  3. Turn up heat to Medium-High. Add rice and lemon zest, cook 2-3 minutes, stirring constantly. Add lemon juice and wine until reduced.
  4. Add one 8 oz. ladle chicken stock until absorbed. Keep the rice at just a simmer, continue process for 10-15 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.