Scallop Risotto
with Sweet Peas and Parmesan- Scallops
- Milk
- Sulphites
- Egg
- Crustaceans
- Milk
- Sesame
- Fish
- Wheat
- Mustard
- Soy
- Sulphites
- May contain traces of allergens
You're in for a treat tonight! Perfectly pan-seared scallops sit atop Parmesan risotto studded with sweet peas and spinach. Flecks of lemon zest pop against the creamy risotto, adding visual appeal and a hint of tangy flavour.
Ingredients
227 g
Jumbo Scallops
(Contains: Scallops)
¾ cup
Arborio Rice
7 g
Chives
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
56 g
Yellow Onion, chopped
1 unit(s)
Vegetable Broth Concentrate
(Contains: Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites, May contain traces of allergens)
56 g
Green Peas
56 g
Baby Spinach
2 tbsp
Garlic Puree
(Contains: Milk, Soy, Sulphites, May contain traces of allergens)
56 mL
Cream
(Contains: Milk)
4 tbsp
White Cooking Wine
(Contains: Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame, May contain traces of allergens, Sulphites)
1 unit(s)
Lemon
Not included in your delivery
0.13 tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Combine 4 1/2 cups (5 1/2 cups) water and broth concentrate in a medium pot.
- Cover and bring to a gentle boil over medium heat. Once boiling, reduce to low.
- Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
- Thinly slice chives.
- Roughly chop spinach.
- Heat a large non-stick pan over medium heat.
- When hot, add 2 tbsp (4 tbsp) butter, 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.
- Add 1 cup broth from the pot (in step 1) to the pan with rice. Stir until broth has been absorbed.
- Continue adding broth, one cup at a time, stirring often, until liquid is absorbed, texture is creamy and rice is tender, 28-30 min.
- 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 (1 tsp) lemon zest, 1 tsp (2 tsp) lemon juice and half the Parmesan. Stir until spinach wilts, 1-2 min.
- Season with salt and pepper, to taste.
- When 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 (2 tbsp) oil, then scallops.
- Pan-fry until golden-brown and cooked through, 2-3 min per side.**
- Divide risotto between bowls, then top with scallops.
- Sprinkle with chives and remaining Parmesan.
- Squeeze a lemon wedge over top, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish, though some found it bland and suggested adding more seasoning or Parmesan for extra flavor.
- Ease of prep: Risotto takes time to cook properly, often longer than the recipe suggests, but most found it worth the effort.
- Suggestions: Consider adding saffron to enhance the risotto; cook peas longer for better texture; season scallops beyond salt and pepper.
- Portions: Some felt there weren't enough scallops compared to the amount of risotto; others found the serving size adequate.
- Texture: Ensure peas are fully cooked; aim for a creamy risotto consistency to avoid a runny or overcooked result.
