Creamy Risotto & Tomatoes

with Peppers & Romano Cheese

40 MIN

+$9.99/serving 2 Servings

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add Sea Scallops

From the Test Kitchen

In this recipe, bell pepper and tomatoes make the perfect companion to our risotto, adding a vibrant counterpoint to the rich and deeply creamy flavors of the dish. They’re lightly sautéed with a touch of fresh jalapeño for a bright, spicy lift.
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Nutrition

PER SERVING
Calories

730 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Sustainably Sourced Sea Scallops
1 cup Carnaroli Rice
1 Jalapeño Pepper
2 Tbsps Mascarpone Cheese
4 oz Grape Tomatoes
2 cloves Garlic
1 oz Salted Butter
¼ cup Grated Romano Cheese
1 Yellow Onion
2 Scallions
1 Bell Pepper

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Halve, peel, and small dice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Stir to combine. Cut off and discard the stem of the jalapeño pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.

2 Start the risotto

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion, sliced white bottoms of the scallions, and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice and a drizzle of olive oil; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned.

3 Finish the risotto

Add 2 ½ cups of water (carefully, as the liquid may splatter) to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring frequently, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the mascarpone, butter, and half the romano. Stir until combined and the butter is melted. Taste, then season with salt and pepper if desired.

4 Cook the scallops

Meanwhile, pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

5 Cook the vegetables & serve your dish

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced bell pepper and as much of the diced jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the seasoned tomatoes. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished risotto topped with the cooked scallops and cooked vegetables. Garnish with the sliced green tops of the scallions and remaining romano. Enjoy!