Meal Kit
Culinary Collection
Carbonara Risotto with Petite Scallops
and bacon
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk
- Gluten-Smart
Chef
Nigel Palmer
This is for those nights where you want big flavors that satiate and comfort, that scream luxury and delight. Scallops, perfectly tender and sweet, sitting on a bed of creamy risotto. Not just the normal creamy and cheesy risotto; this starchy all-star has bacon stirred into its silky grains. You may not be able to move after eating this meal, but there's plenty to stream on TV anyway. Dig in, and enjoy.
In Your Box (serves 2)
- 8 oz. Petite Scallops
- ¾ cup Arborio Rice
- 4 oz. Carrot & Celery Blend
-
2 oz. Cream Cheese
- 1½ fl. oz. White Cooking Wine
-
1 oz. Butter
-
1 oz. Shredded Parmesan Cheese
- 1 oz. Crumbled Bacon
- 4 tsp. Mirepoix Broth Concentrate
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.
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Nutrition (per serving)
-
Calories780
-
Carbohydrates73g
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Net Carbs72g
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Fat35g
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Protein37g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Pots
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 16 oz. petite scallops, follow same instructions as 8 oz. petite scallops, working in batches if necessary.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Start the Risotto
Place another medium pot over medium heat and add 1 tsp. olive oil.
Add carrot & celery blend and bacon to hot pot. Stir occasionally until vegetables have softened, 2-3 minutes. -
2 Add the Rice
Add rice to hot pot with vegetables and bacon and stir occasionally until toasted and opaque, 1-2 minutes.
Stir in wine and mirepoix base. Cook until liquid is almost completely evaporated, 1-2 minutes. -
3 Finish the Risotto
Add 1 cup boiling water from other pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.Remove from burner. Stir in softened cream cheese, butter, a pinch of salt, and 1/4 tsp. pepper. Cover and set aside. -
4 Cook the Scallops
Pat scallops dry. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Let heat, 3 minutes.Add scallops to hot pan and cook undisturbed, 90 seconds.After 90 seconds, stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 60-90 seconds.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping risotto with scallops and garnishing with shredded cheese. Bon appétit!
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