Meal Kit
Brown Butter Scallop and Asparagus Risotto
with roasted pistachios and Parmesan cheese
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Pistachios), Milk
Chef
David Padilla
In Your Box (serves 2)
- 8 oz. Scallops
- 5 oz. Asparagus
- 3⅗ oz. Arborio Rice
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2 oz. Grated Parmesan
- 2 Green Onion
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1 oz. Butter
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¾ oz. Roasted Pistachios
- 2 tsp. Mirepoix Broth Concentrate
- 2 Garlic Clove
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.
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Nutrition (per serving) Mqg4NdOn
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Calories570
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Carbohydrates56g
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Net Carbs54g
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Fat25g
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Protein31g
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Sodium1870mg
Recipe Steps
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
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1 prepare the ingredients
coarsely chop pistachios.
mince garlic.trim asparagus and cut into 1" pieces.thinly slice white portions.green portions at an angle.scallops with a pinch of pepper. -
2 start the risotto
standard risotto method.
garlic and white portions with rice.add mirepoix with first cup of water. -
3 finish the dish
finish risotto with butter, cheese, 1/4 tsp. salt. and a pinch of pepper.
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4 cook the scallops and asparagus
large non-stick pan over medium-high heat.
asparagus in pan 5-7 minutes, stirring occasionally.move asparagus to sides of pan. add scallops. 1-2 minutes per side until temp.season with a pinch of salt and pepper. -
5 finish the dish
plate as shown.
garnish with pistachios and green portions of green onions.
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