Soft isn't just for tissues and pillows; soft and creamy are the hallmarks of a great risotto, as well as delicious, rich, and filling. We deck those hallmarks with garlic and Parmesan, an out-of-season pun, but a proper pungent possession of this creamy risotto. The soft here is topped by an even better soft, in the tender morsels of scallop augmented by nutty Parmesan and bright lemon. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Trim woody ends off asparagus and cut into 1” lengths.
Trim and thinly slice green onions, keeping white and green portions separate.
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 another medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice and white portions of green onions to hot pot and cook, 1 minute.
Add garlic and stir occasionally until garlic is fragrant and rice is toasted and opaque, 1-2 minutes.
Finish the Risotto
Add 1 cup hot water and mirepoix base to pot with rice. Rice should just be covered by broth. Stir often until nearly all broth is absorbed.
Add ½ cup hot water 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 (reserve a pinch for garnish), ¼ tsp. salt, and a pinch of pepper. Cover and set aside.
Cook the Asparagus
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add asparagus and a pinch of salt and pepper to hot pan and stir occasionally until lightly charred and tender, 8-10 minutes.
Transfer asparagus to a plate. Reserve pan; no need to wipe clean.
Cook Scallops and Finish Dish
Return pan used to cook asparagus to medium-high heat and add 2 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.
Plate dish as pictured on front of card, topping risotto with scallops and asparagus and garnishing with reserved Parmesan and green portions of green onions. Squeeze lemon wedges over to taste. Bon appétit!
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