Scallop Carbonara Risotto

with bacon and Parmesan

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Shellfish

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

In Your Box (serves 2)

  • Info
    1 oz. Shaved Parmesan
  • ¾ cup Arborio Rice
  • 1 oz. Crumbled Bacon
  • Info
    2 oz. Light Cream Cheese
  • 4 tsp. Mirepoix Base
  • ¼ oz. Parsley
  • 4 oz. Mirepoix Blend
  • 2 oz. White Cooking Wine
  • Info
    1 oz. Butter
  • 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
    741
  • Carbohydrates
    71g
  • Fat
    36g
  • Protein
    33g
  • Sodium
    1600mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Pots
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Mince parsley, leaves and stems. Pat scallops dry. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.

  2. 2

    Start the Risotto

    Place another medium pot over medium heat and add 1 tsp. olive oil. Add mirepoix vegetable blend and bacon to hot pot. Stir occasionally until softened, 2-3 minutes. Add rice and stir occasionally until toasted and opaque, 1 minute. Stir in wine and mirepoix base. Cook until liquid is almost completely evaporated.

  3. 3

    Finish the Risotto

    Add 1 cup boiling water from other pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. 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. Stir in cream cheese, butter, ¼ tsp. salt, and ¼ tsp. pepper. Cover and set aside.

  4. 4

    Cook the Scallops

    Place a large 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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping risotto with scallops, and garnishing with Parmesan and parsley. Bon appétit!

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.