All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
prepare the ingredients
coarsely chop pistachios.
trim asparagus and cut into 1" pieces.
thinly slice white portions.
green portions at an angle.
scallops with a pinch of pepper.
start the risotto
standard risotto method.
garlic and white portions with rice.
add mirepoix with first cup of water.
finish the dish
finish risotto with butter, cheese, ¼ tsp. salt. and a pinch of pepper.
cook the scallops and asparagus
large non-stick pan over medium-high heat.
asparagus in pan 5-7 minutes, stirring occasionally.
move asparagus to sides of pan. add scallops. 1-2 minutes per side until temp.
season with a pinch of salt and pepper.
finish the dish
plate as shown.
garnish with pistachios and green portions of green onions.
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