Skip to main content
Log in
Log in
Scallop Risotto

Scallop Risotto

with Sweet Peas and Parmesan
4.5(1.1K)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
750 kcal
Protein
: 
30g protein
Preparation Time
: 
50 minutes
Difficulty
: 
Medium
Allergens:
  • Scallops
  • Milk
  • Sulphites
  • Egg
  • Crustaceans
  • Milk
  • Sesame
  • Fish
  • Wheat
  • Mustard
  • Soy
  • Sulphites
  • May contain traces of allergens
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
serving amount

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

(May contain traces of: Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)

56 g

Green Peas

56 g

Baby Spinach

2 tbsp

Garlic Puree

(May contain traces of: Milk, Soy, Sulphites)

56 mL

Cream

(Contains: Milk)

4 tbsp

White Cooking Wine

(Contains: Sulphites May contain traces of: Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)

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*

Calories750 kcal
Fat34 g
Saturated Fat17 g
Carbohydrate76 g
Sugar6 g
Dietary Fiber4 g
Protein30 g
Cholesterol340 mg
Sodium730 mg
Trans Fat1 g
Potassium400 mg
Calcium175 mg
Iron2.3 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.
•Zester
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Medium Non-Stick Pan

Cooking Steps

PDF
Prep
1
  • 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.
Start risotto
2
  • 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.
Cook risotto
3
  • 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.

 

Finish risotto
4
  • 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.
Cook scallops
5
  • 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.**
Finish and serve
6
  • 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.
AI-generated from customer reviews
Meal right image

Explore Similar Recipes

Cheese Recipes
Meal left image

More delicious recipes with similar ingredients

Feta-Turkey Meatballs

with Sundried Tomato Orzo

Honey-Garlic Chicken Wraps

with Potato Wedges and Ranch

Butter Chicken Curry

with Basmati Rice and Garlic Flatbreads

Lemony Beef and Orzo Bowls

with Feta and Peppers

Creamy Garlic Chicken and Spinach

with Smashed Potatoes

Creamy Pesto Butternut Squash Ravioli

with Blistered Tomatoes

One-Pot Italian Sausage Soup

with Cream and Potatoes

Creamy Pesto Pork Rigatoni

with Spinach and Parmesan

One-Pot Southwest Beef and Cavatappi

with Monterey Jack and Baby Spinach

Chicken Schnitzel

with Garlic Potatoes and Salad

Swedish-Style Beef Meatballs

with Creamy Gravy and Buttery Green Beans

Easy Cottage Pie

with Cheesy Cheddar Mashed Potatoes

Mixed Mushroom Risotto

with Fried Sage Leaves

Chorizo Hash

with Parsley Aioli

Bacon and Mushroom Linguine

with Spinach and Thyme

Greek-Style Lemon Chicken

with Roasted Veggie Couscous and Feta

Parmesan Pan-Fried Gnocchi

with Spinach and Peas

Farro and Halloumi Salad

with Fig Dressing, Veggies and Toasted Almonds

Easy Peasy Chicken Tetrazzini

with Linguine

Crispy Chicken Parmigiana

with Baby Spinach and Italian Bell Pepper Salad

Highest-rated dinner recipes

Baked Salmon and Chips

with Pickle Tartar Sauce and Snap Peas

Beef and Bean Chili

with Sour Cream and Cheddar

Mixed Mushroom Risotto

with Fried Sage Leaves

Bang Bang Tofu Tacos

with Crunchy Red Cabbage-Carrot Slaw

Fajita-Inspired Chicken Flatbreads

with Sour Cream Sauce and Cheddar Cheese

Swedish-Style Beef Meatballs

with Creamy Gravy and Buttery Green Beans

Cheesy Tex-Mex Orzo Skillet

with Tortilla Crumble and Sour Cream

Bibimbap-Style Rice Bowls and Spicy Sesame Sauce

with Beyond Meat®, Zucchini and Carrots

Chicken Chow Mein-Style Noodles

with Stir-Fried Veggies and Peanuts

Pork Salisbury Steak and Mash

with Mushroom Gravy and Green Salad

Bacon and Mushroom Linguine

with Spinach and Thyme

Smoky Beef Cheeseburgers

with Potato Wedges and Caramelized Onions

Pork Spring Roll-Inspired Bowls

with Crispy Shallots

One-Pot Italian Sausage Soup

with Cream and Potatoes

Feta-Turkey Meatballs

with Sundried Tomato Orzo

Parmesan Pan-Fried Gnocchi

with Spinach and Peas

Sticky Ginger Beef and Rice Bowls

with Marinated Veggies and Snap Peas

Honey-Garlic Chicken Wraps

with Potato Wedges and Ranch

One-Pot Southwest Beef and Cavatappi

with Monterey Jack and Baby Spinach

Cheesy Pork Quesadillas

with DIY Salsa and Lime Crema

This week's must-try HelloFresh recipes

SuperQuick Cheesy Beef Dip Sandwiches

with Mushrooms and Onions and Green Salad

Cheesy Creamy Cauliflower Pasta

with Baby Spinach

Chicken Shawarma Flatbread Bar

with Sautéed Veggies, Hummus and DIY Toum

Chicken and Cheese Taquitos

with Salsa Fresca and Sour Cream

Beef Yaki Udon

with Peppers and Carrots

One-Pan Applewood Chicken Mashed Potato Bowls

with Cheddar, Corn and Gravy

Cheesy Beef Patty Subs with Roasted Peppers and Balsamic-Dressed Salad

includes a recyclable aluminum tray

One-Pan Pork and Veggie Bake

with Peppers, Corn, Edamame and Sweet Potatoes

Ginger Chicken and Rice Noodle Soup

with Mushrooms and Bok Choy

Ground Beef Tan Tan Ramen

with Bok Choy and Mushrooms

Crispy Lemon Chicken

with Steamed Rice and Buttered Veggies

Maple-Jerk Beef Burgers

with Sweet Potato Wedges and Garlic Mayo

One-Pot Creamy Cajun Chicken Orzo

with Spinach and Peppers

Sheet Pan Apricot-Glazed Chicken

with Potatoes, Carrots and Sugar Snap Peas

Sheet Pan Garlicky Pork Wraps

with Potato Wedges and Feta Spread

Butter Chicken Curry

with Basmati Rice and Garlic Flatbreads

Italian Herb Gnocchi-Feta Bake

with Zucchini, Spinach and Sun-Dried Tomato Pesto

One-Pot Italian Sausage and Kale Stew

with Pearl Couscous

BBQ Beef Meatballs

with Smashed Potatoes and Garlicky Asparagus

Warm Farro and Halloumi Salad

with Fig Dressing, Veggies and Toasted Almonds