Home Chef - Scallops and Lemon Parmesan Risotto

Hey Slayers! 

I’m back again with some more Home Chef. I’m getting used to ordering more often and last week I had the pleasure of cooking two recipes. I made Scallops and Lemon Parmesan Risotto this go around. This meal was $12.95/serving of which I had two. This was my first attempt at making risotto and I just want to pat myself on the back because I did that, haha! I made the meal just as it appeared in the recipe to create a tasty dish. 

*Image courtesy of Home Chef

The ingredients included:

• Arborio Rice

• Broccoli Florets

• Butter

• Grated Parmesan

• Lemon

• Meatloaf Seasoning

• Mirepoix Base

• Parmesan Cheese Crisps

• Scallops

• Sour Cream

Not much prep was needed for this meal, Thank God! (You guys know that prep is my least fave part.) After prepping the scallops and cutting the lemon in half (half to juice), I cut the broccoli into pieces and tossed with olive oil and seasoned to taste before putting on the baking sheet to roast in the oven for 14-16 minutes. While my broccoli was doing the damn thing in the oven, I started on the risotto. I will say that I occasionally watch MasterChef and they always have risotto as an option. Boyyy do I get why the Chef is always up in arms, making risotto takes a ton of attention. 

Add olive oil to the pot then add the rice to toast for 1-2 minutes. Next add 1 cup boiling water, mirepoix base and the meatloaf seasoning blend and stir until nearly all water is gone. Then, add ½ cup of boiling water and stir often until nearly all water is gone (this process should be repeated for 18-20 minutes). This took so much stirring that I was just over the meal lol. You should taste as you are cooking, and you will know when that the rice is finished by the tenderness. Remove the pot from the burner and add 2 tsp. of lemon juice, parmesan, butter, sour cream and season to taste. Once this is done stir the risotto until nice and creamy and butter is melted. Cover the pot and set aside while you work on the scallops. Add your scallops to the pan and cook 1-2 minutes per side and voila, plate as desired. 

I did enjoy eating this dish, not so much making the risotto, it took too much attention for me. I won’t say never again, but I won’t make it often. I mean, you can't go wrong with anything parmesan. If you are interested in trying Home Chef, feel free to sign up using my referral link here: https://www.homechef.com/invite/WboDm9FApy1jE for $30 off your first order. Check back later this week for my second meal choice.