Culinary Collection

Creamy Tuscan Tomato Scallop Risotto

with roasted broccolini and Parmesan

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish, Soy

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 you!
A note about serious food allergies

Risotto and scallops sound like a complicated endeavor, best left to the experts who've been to culinary school and have a professional dishwasher at hand. Don't fret dear customer, scallops and risotto can come together in less than an hour with three pots and pans; not as easy as 1,2,3, but was easier than long division or trigonometry. And the flavors, the sweet soft scallops and the creamy tomato-y risotto, will make this worth any effort, and then some. No complications, just delicious flavor-ations.

In Your Box (serves 2)

  • Info
    ½ oz. Seasoned Croutons
  • Info
    ⅗ oz. Butter
  • Info
    1 oz. Grated Parmesan
  • 2 fl. oz. Tomato Sauce
  • 6 oz. Broccolini
  • 1 tsp. Chimichurri Seasoning
  • 2 tsp. Mirepoix Base
  • Info
    8 oz. Scallops
  • ¾ cup Arborio Rice

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)

  • Calories
    591
  • Carbohydrates
    73g
  • Fat
    20g
  • Protein
    29g
  • Sodium
    1682mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot

Before You Cook

  • 1

    Start the Risotto

    Place a medium pot over medium heat and add 1 tsp. olive oil. Add rice to hot pot and stir occasionally until toasted and opaque, 1-2 minutes. Stir in 1 cup water, mirepoix base, tomato sauce, and a pinch of salt until combined. Bring to a simmer. Once simmering, cook undisturbed, 4 minutes. Stir in 1 cup water and return to a simmer. Once simmering, stir occasionally until liquid is almost absorbed, 13-15 minutes. While risotto simmers, roast broccolini.

  • 2

    Roast the Broccolini

    Trim bottom end from broccolini and cut into 1" lengths, leaving tops whole. Place broccolini on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and roast in hot oven until browned and tender, 12-14 minutes.

  • 3

    Finish the Risotto

    Add butter, half the Parmesan (reserve remaining for garnish), and a pinch of salt to pot with risotto. Stir until creamy. If too thick, add water 1 Tbsp. at a time until desired consistency is reached. Cover and set aside.

  • 4

    Cook the Scallops

    Pat scallops dry, and season both sides with chimichurri seasoning. 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 medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add scallops to hot pan and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove from burner. Rest at least 2 minutes.

  • 5

    Finish the Dish

    Coarsely crush seasoned croutons. Plate dish as pictured on front of card, topping risotto with broccolini, reserved Parmesan, scallops, and croutons. Bon appétit!

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