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Nutrition per serving
Protein24% · 32g
Carbs29% · 39g
Fat47% · 28g
3g
Fiber
1970mg
Sodium
5.8g
Protein / 100 cal
Per serving, as packaged by Home Chef. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
21th pctl
More protein than 21% of 1,474 meals
Protein density
5.8g /100cal
Leaner than 75% of meals
vs Meal Kit average
3% heavier
This550
Avg532
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✕ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
1 Yellow Squash
8 oz. Cooked White Rice
4 fl. oz. Cream Sauce Base
8 oz. Patagonian Petite Scallops
2 oz. Baby Spinach
1 oz. Shredded Parmesan Cheese
⅘noz.nLemon Garlic Butter
2 tsp. Vegetable Base
1 tsp. Buttermilk-Dill Seasoning
½ tsp. Garlic Salt
How to make it
1
Coarsely chop the spinach. Trim and halve the yellow squash lengthwise; cut into 1/4-inch half-moons. Pat the scallops dry and season all over with salt and pepper.
2
Massage the rice in its bag to break up any clumps. Place a medium pot over medium heat. Add 1/4 cup water, the cream base, vegetable base, and garlic salt; stir and bring to a simmer. Once simmering, add the rice and half the cheese (reserve the rest for garnish). Stir occasionally until combined and slightly thickened, 4-6 minutes. Add more water 1 tablespoon at a time if too thick. Remove from heat. Continue with the recipe while the risotto cooks.
3
Place a medium nonstick pan over medium-high heat and add 2 tsp. olive oil. Add the yellow squash and a pinch of salt; stir occasionally until slightly browned and tender, 4-5 minutes. Add the spinach and buttermilk-dill seasoning; stir occasionally until the spinach wilts, 2-3 minutes.
4
Add 2 tsp. olive oil and the scallops to the hot pan. Cook undisturbed, 90 seconds. Stir occasionally until the scallops reach 145°F, 60-90 seconds more. Remove from heat. Stir in the softened butter until melted and combined. Divide the risotto between bowls, top with the scallop and vegetable mixture, and garnish with the remaining cheese.
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Scallop, Spinach, and Squash Risotto, served Home Chef's Scallop, Spinach, and Squash Risotto: 550 calories, 32g protein. Meal Kit meal. Recipe, ingredients, and nutrition from MealFan., is a prepared dish from .
Risotto is an Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish or vegetables. [1]
Home Chef delivers weekly meals across the US. For testing notes, delivery details, and how Home Chef compares to alternatives, read the Home Chef review on MealFan.
🍽️ Serves: 2 servings
⚠ Not ideal for
High-protein requirements
Vegans
Frequently asked questions
Which meal service offers Scallop, Spinach, and Squash Risotto?
Scallop, Spinach, and Squash Risotto is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
How many calories in Home Chef's Scallop, Spinach, and Squash Risotto?
Scallop, Spinach, and Squash Risotto has 550 calories per serving from Home Chef.
How do you heat Home Chef's Scallop, Spinach, and Squash Risotto?
Microwave on HIGH for 2-3 minutes and let stand 1 minute, or oven at 350°F for 12-15 minutes. Home Chef meals are fully cooked, you're reheating, not cooking from scratch.
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