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 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.

Allergens:
Scallops
Milk
Sulphites

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

Preparation Time50 minutes
Cooking Time15 minutes
DifficultyMedium

Ingredients

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 Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)

56 g

Green Peas

56 g

Baby Spinach

2 tbsp

Garlic Puree

(May contain Milk, Soy, Sulphites)

56 mL

Cream

(Contains Milk)

4 tbsp

White Cooking Wine

(Contains Sulphites May contain 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*

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Nutrition Values

Calories760 kcal
Fat35 g
Saturated Fat17 g
Carbohydrate78 g
Sugar6 g
Dietary Fiber4 g
Protein30 g
Cholesterol340 mg
Sodium730 mg
Trans Fat1 g
Potassium450 mg
Calcium200 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.

Utensils

Zester
Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Medium Non-Stick Pan

Instructions

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 of broth from the pot (in step 1) to the pan with rice. Stir until broth has been absorbed.
  • Continue adding broth, 1 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.
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