Culinary Collection

Scallops and Parmesan-Garlic Risotto

with asparagus

Prep & Cook Time: 45-55 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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.

In Your Box (serves 2)

  • 8 oz. Scallops
  • 5 oz. Asparagus
  • 1 Lemon
  • ½ cup Arborio Rice
  • Info
    2 oz. Grated Parmesan
  • 2 Green Onions
  • Info
    ⅗ oz. Butter
  • 2 tsp. Mirepoix Broth Concentrate
  • 2 Garlic Cloves

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

Customize It Instructions

  • If using 16 oz. scallops, pat dry and season all over with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as 8 oz. scallops in Step 5, cooking in batches if necessary,

  • If using shrimp, pat dry and season all over with a pinch of salt and pepper. Follow same instructions as scallops in Step 5, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side

  • If using diced chicken, pat dry and season all over with a pinch of salt and pepper. Follow same instructions as scallops in Step 5, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  1. 1

    Prepare the Ingredients

    Quarter lemon.

    Trim woody ends off asparagus and cut into 1” lengths.

    Trim and thinly slice green onions, keeping white and green portions separate.

    Mince garlic.

    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.

  2. 2

    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 undisturbed, 1 minute.

    Add garlic and stir occasionally until garlic is fragrant and rice is toasted and opaque, 1-2 minutes.

  3. 3

    Finish the Risotto

    Add mirepoix base and 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 1/2 cup boiling water from other pot 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 (reserve a pinch for garnish), 1/4 tsp. salt, and a pinch of pepper. Cover and set aside.

  4. 4

    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. Stir occasionally until lightly charred and tender, 8-10 minutes.

    Transfer asparagus to a plate. Reserve pan; no need to wipe clean.

  5. 5

    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. Garnish with reserved Parmesan and green portions of green onions. Squeeze lemon wedges over to taste. Bon appétit!

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