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Bacon & Scallop Mushroom Risotto

Bacon & Scallop Mushroom Risotto

with Parsley & Lemon Wedges

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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?

Allergens:MilkShellfish

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

Total Time45 minutes
Prep Time10 minutes
Cooking difficultyHard
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Stock Concentrate

4 ounce

Bacon

1 clove

Garlic

1 unit

Shallot

¾ cup

Arborio Rice

4 ounce

Button Mushrooms

1 unit

Lemon

¼ ounce

Parsley

¼ cup

Italian Cheese Blend

(ContainsMilk)

10 ounce

Scallops

(ContainsShellfish)

Not included in your delivery

4 teaspoon

Cooking Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1030 kcal
Fat56 g
Saturated Fat23 g
Carbohydrate89 g
Sugar6 g
Dietary Fiber4 g
Protein40 g
Cholesterol125 mg
Sodium1310 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.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Paper Towel
Zester
Instructionsarrow up iconarrow up icon
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1

• 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.

2

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

3

• 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.

4

• 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.

5

• 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.

6

• 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.