Scallop and Mushroom Risotto

with garlic and Parmesan

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Shellfish

A note about serious food allergies

In Your Box (serves 2)

  • Info
    8 oz. Scallops
  • ½ cup Arborio Rice
  • 2 Garlic Clove
  • ¼ oz. Parsley
  • Info
    1 oz. Butter
  • 2 tsp. Mirepoix Base
  • Info
    2 oz. Grated Parmesan
  • 10 oz. Cremini Mushrooms
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Small Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Quarter mushrooms. Mince garlic. Mince parsley (no need to stem). Pat scallops dry, and season with a pinch of salt and pepper.

  • Step 2 - Start the Risotto

    Start the Risotto

    Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add garlic and rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes. Add 1 cup boiling water-demi glace broth to pot with rice. Rice should just be covered by broth. Stir often until nearly all broth is absorbed.

  • Step 3 - Finish the Risotto

    Finish the Risotto

    Add ½ cup boiling broth and stir often again until nearly all broth 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 broth left. Remove from burner, add butter, Parmesan, and half the parsley (reserve remaining for garnish). Stir to combine, then cover and set aside.

  • Step 4 - Cook the Mushrooms and Scallops

    Cook the Mushrooms and Scallops

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pan stirring occasionally until golden brown, 3-5 minutes. Add scallops and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove from burner.

  • Step 5 - Finish the DIsh

    Finish the DIsh

    Plate dish as pictured on front of card, garnishing with remaining parsley. Bon appétit!