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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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
(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, 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 Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
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
Instructions
- 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 (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 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 (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.
- 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.
