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.
Ingredients: Sea scallops • Arborio rice • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Lemon • Yellow onion • Green peas • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Chives.
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
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
Cooking Steps
- 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.
