Scallop and Mushroom Risotto

with garlic and Parmesan

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

In Your Box (serves 2)

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

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
    586
  • Carbohydrates
    53g
  • Fat
    28g
  • Protein
    31g
  • Sodium
    1447mg

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 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.

  • 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. 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 water-mirepoix 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 stir in butter, Parmesan, half the parsley (reserve remaining for garnish), and a pinch of salt until combined. 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 are lightly browned and 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!

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