Bacon & Scallop Mushroom Risotto
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Bacon & Scallop Mushroom Risotto

Bacon & Scallop Mushroom Risotto

with Parsley & Lemon Wedges

Scallops love bacon and the feeling is mutual! And what better way to let this surf-and-turf romance blossom than on a bed of creamy mushroom risotto? Some of the crisped bacon is stirred into the risotto so you’ll get a little bit of smoky goodness in every bite. The sweet scallops served on top are seared and butter-basted so they’re extra luscious. Is it getting hot in here? No, just us?


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time10 minutes


serving amount

2 unit

Chicken Stock Concentrate

4 ounce


1 clove


1 unit


¾ cup

Arborio Rice

4 ounce

Button Mushrooms

1 unit


¼ ounce


½ cup

Italian Cheese Blend

(Contains Milk)

10 ounce


(Contains Shellfish)

Not included in your delivery

4 teaspoon

Cooking Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories1010 kcal
Fat57 g
Saturated Fat23 g
Carbohydrate86 g
Sugar6 g
Dietary Fiber3 g
Protein40 g
Cholesterol125 mg
Sodium1500 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Large Pan
Paper Towel


Simmer Stock & Cook Bacon

• In a medium pot, combine 5 cups water (8 cups for 4 servings) and stock concentrates. Bring to a boil, then reduce to a low simmer. (You’ll use the simmering stock in step 3.) • Heat a large, dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Wipe out pan.

Start Prep

• While bacon cooks, wash and dry produce. • Peel and very thinly slice garlic. Halve, peel, and mince shallot.

Cook Risotto

• Heat a drizzle of oil in a second large pan over medium heat. Add garlic and shallot; cook, stirring, until softened, 1 minute. • Add rice; stir until translucent, 1-2 minutes. • Add 1 cup stock (1½ cups for 4 servings); stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 18-20 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.

Finish Prep & Cook

• While risotto cooks, trim and slice mushrooms into ¼-inch-thick pieces (skip if your mushrooms are pre- sliced!). Zest and quarter lemon. Pick parsley leaves from stems; roughly chop leaves. • Heat a drizzle of oil in pan used for bacon over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring, until browned and crisp, 6-8 minutes. • Turn off heat; remove from pan and set aside.

Cook Scallops

• Pat scallops* dry with paper towels; season generously all over with salt and pepper. • Once mushrooms are done, heat a large drizzle of oil in same pan over medium-high heat. Add scallops; cook, stirring occasionally, until browned and cooked through, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

Finish & Serve

• Once risotto is done, stir in mushrooms, lemon zest, a squeeze of lemon juice, half the bacon, half the cheese, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Add more lemon juice if desired. • Divide risotto between bowls; top with scallops, remaining bacon, and remaining cheese. Garnish with parsley. Serve with remaining lemon wedges on the side.

Bacon is fully cooked when internal temperature reaches 145º.

Scallops are fully cooked when internal temperature reaches 145º.