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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Sea Scallops
(Contains Scallops)
¾ cup
Arborio Rice
7 g
Chives
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
Cream
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites)
1 unit
Lemon
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.**
Divide risotto between bowls, then top with scallops. Sprinkle with chives and remaining Parmesan. Squeeze a lemon wedge over top, if desired.
