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
A note about serious food allergies
Earth meets surf in this creamy risotto dinner, which comes together with a little stirring and a lot of love. The “earth” is the umami-rich, meaty mushrooms. It shakes hands in the frying pan with “surf”: sweet, mouthwatering soft scallops. Nestled atop buttery, cheesy risotto, this is a perfect marriage of the elements for a dinner that's out-of-this-world. Tip: Easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
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.
You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Mince parsley (no need to stem).
Pat scallops dry, and season both sides with a pinch of salt and pepper. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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 from small pot and mirepoix base. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Finish the Risotto
Add ½ 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 and stir in butter, Parmesan, half the parsley (reserve remaining for garnish), and a pinch of salt until combined. Cover and set aside.
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 and stir occasionally until golden brown, 3-5 minutes.
Add scallops and cook until scallops are lightly browned and reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, placing scallops and mushrooms on risotto and garnishing with remaining parsley. Bon appétit!
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