Meal Kit
Culinary Collection
Carbonara Risotto with Scallops
and bacon
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk
- Protein-Packed
- Gluten-Smart
.jpg)
Chef
Nigel Palmer
In Your Box (serves 2)
- 8 oz. Patagonian Petite Scallops
- ¾ cup Arborio Rice
- 4 oz. Carrot & Celery Blend
- 2 oz. Cream Cheese
- 2 fl. oz. White Cooking Wine
- 1 oz. Shredded Parmesan Cheese
- 1 oz. Bacon Bits
- 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.
-
Nutrition (per serving)
-
Calories700
-
Carbohydrates76g
-
Net Carbs74g
-
Fat24g
-
Protein37g
-
Sodium1720mg
Recipe Steps
You Will Need
- Pepper
- Butter
- Olive Oil
- Salt
- 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
-
If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
-
If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
-
If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
-
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, 2 Tbsp. softened 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!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
