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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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
0.13 tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
1 tbsp
Oil*