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Scallop Risotto
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Scallop Risotto

Scallop Risotto

with Sweet Peas and Parmesan


You're in for a treat tonight! Perfectly pan-seared scallops sit atop creamy Parmesan risotto studded with sweet peas and spinach. Flecks of lemon zest pop against the silky champagne-coloured risotto, adding visual appeal and a hint of zesty flavour.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time50 minutes


serving amount

227 g

Sea Scallops

(Contains Scallops/Pétoncles)

¾ cup

Arborio Rice

7 g


¼ cup

Parmesan Cheese, shredded

(Contains Milk)

56 g

Onion, chopped

1 tbsp

Vegetable Broth Concentrate

56 g

Green Peas

56 g

Baby Spinach

2 tbsp

Garlic Puree

56 mL


(Contains Milk)

4 tbsp

White Cooking Wine

(Contains Sulphites)

1 unit


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp


1 tbsp



Nutrition Values

Calories810 kcal
Fat37 g
Saturated Fat18 g
Carbohydrate81 g
Sugar6 g
Dietary Fiber6 g
Protein30 g
Cholesterol345 mg
Sodium740 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Medium Non-Stick Pan
Paper Towel



Before starting, wash and dry all produce. Combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrate in a medium pot. Cover and bring to a gentle boil over medium heat. Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges. Thinly slice chives. Roughly chop spinach.

Start risotto

Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions. Season with salt. Cook, stirring occasionally, until softened, 2-3 min. Add rice and garlic puree. Cook, stirring often, until fragrant, 1-2 min.Add cooking wine. Cook, stirring often, until evaporated, 1-2 min.

Cook risotto

Add 1 cup broth from the medium pot to the pan with rice. Stir until broth has been absorbed by rice. Continue adding broth, 1 cup at a time, stirring regularly, until liquid is absorbed, texture is creamy and rice is tender, 28-30 min.

Finish risotto

When the last cup of broth has been absorbed and rice is tender and creamy, reduce heat to low. Add peas. Cook, stirring often, until warmed through, 3-4 min. Add spinach, cream, 1/2 tsp lemon zest, 1 tsp lemon juice (dbl both for 4 ppl) and half the Parmesan. Stir until spinach wilts, 1-2 min.Season with salt and pepper, to taste.

Cook scallops

When the risotto is almost finished, pat scallops dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt and pepper. Heat a medium non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then scallops. Pan-fry until golden-brown and cooked through, 2-3 min per side.**

Finish and serve

Divide risotto between bowls, then top with scallops. Sprinkle with chives and remaining Parmesan. Squeeze a lemon wedge over top, if desired.