Scallop and Mushroom Risotto

with garlic and Parmesan

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Shellfish

Calories Conscious
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 butter-y, cheesy risotto, this is a perfect marriage of the elements for a dinner that's out-of-this-world.

In Your Box (serves 2)

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

  • Calories
    586
  • Carbohydrates
    53g
  • Fat
    28g
  • Protein
    31g
  • Sodium
    1302mg

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
    1

    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. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.

  • Step 2 - Start the Risotto
    2

    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-mirepoix 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
    3

    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 and 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
    4

    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 reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove from burner.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

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