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Scallops, Crispy Coppa & Butternut Squash Risotto

Scallops, Crispy Coppa & Butternut Squash Risotto

Rating
4.5rating out of 5

(258 reviews from our customers)

Prep Time

40 min

Cuisine

Italian

This posh risotto blends the flavours from sea and land to create a real showstopper of a dish. On top: sweet and tender pan-fried king scallops, shards of salty coppa and crisped fresh sage leaves. The risotto has real depth of flavour, thanks to a simple butternut squash purée and lots of grated Italian hard cheese.

Prep Time

40 min

Cuisine

Italian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
garlic-clove
1 garlic clove
fresh-sage
10g sage
butternut squash cubes
120g butternut squash cubes
chicken stock cube (new 5/18)
1 chicken stock cube †
British sliced coppa
48g British sliced coppa
Arborio-rice
160g arborio rice
scallops
204g raw, roe off king scallops †
35g grated Italian hard cheese
35g grated Italian hard cheese †
You Will Need
Butter, olive oil, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 garlic clove
  • 10g sage
  • 120g butternut squash cubes
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 48g British sliced Coppa
  • 160g arborio rice
  • 204g Raw, roe off king scallops<span class="strong">†</span>
  • 35g grated Italian hard cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 695 kJ
164 kcal
2342 kJ
552 kcal
Fat
of which saturates
3.6 g
1.9 g
12.2 g
6.4 g
Carbohydrate
of which sugars
24.5 g
1.7 g
82.6 g
5.8 g
Fibre 0.9 g 3 g
Protein 9.5 g 31.9 g
Salt 1.43 g 4.8 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 garlic clove
garlic
10g sage
sage (100%)
120g butternut squash cubes
butternut squash
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
48g British sliced Coppa
British rspca assured pork collar, black peppercorns, salt, sugar, green peppercorns, dried herbs, preservatives: e252 and e250
160g arborio rice
arborio rice
204g Raw, roe off king scallops
scallops (Placopecten Magellanicus)( Mollusc) water, salt, stabiliser E451
35g grated Italian hard cheese
pasteurised cow's milk, starter culture, salt, microbial rennet
Allergens
  • Allergens highlighted by † (celery, mollusc, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Scallops, Crispy Coppa & Butternut Squash Risotto

Soften the onion

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4.

Peel and finely dice the brown onion[s]. Peel and finely chop the garlic.

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat.

Once hot, add the diced onion and garlic and cook for 8-10 minutes or until softened.

2 Scallops, Crispy Coppa & Butternut Squash Risotto

Mash the butternut squash

Meanwhile, boil a kettle.

Add the butternut squash cubes to a pot of boiled water (just enough to cover them) with a pinch of salt, bring to the boil over a high heat and cook for 15-20 minutes or until they're tender.

Once done, drain and mash until smooth.

3 Scallops, Crispy Coppa & Butternut Squash Risotto

Cook the risotto

Meanwhile, dissolve the chicken stock cube[s] in 700ml [1.4L] of boiled water.

Once the onion has softened, add the arborio rice and cook for 1 minute, stirring to coat the grains in the oil.

Add 1/3 of the stock and stir continuously with a wooden spoon until it has absorbed.

Continue to add the stock a little at a time, stirring continuously for 25-30 minutes or until the stock has been absorbed and the rice is cooked.

4 Scallops, Crispy Coppa & Butternut Squash Risotto

Cook the coppa 

Add the sliced coppa to a baking tray and put the tray in the oven for 6-8 minutes or until crispy.

5 Scallops, Crispy Coppa & Butternut Squash Risotto

Make the crispy sage

Once the risotto is almost done, heat a separate large, wide-based frying pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat.

Once hot, add the sage leaves and cook for 1 minute or until crispy.

Set aside on a piece of kitchen paper to drain the excess oil and season with a pinch of salt.

Reserve the pan for later.

6 Scallops, Crispy Coppa & Butternut Squash Risotto

Fry the king scallops

Pat the king scallops dry with kitchen towel.

Return the pan to a medium-high heat. Once very hot, add the scallops and cook for 1-2 minutes on one side, or until golden brown. 

Flip the scallops and cook for 1 minute further or until cooked through. 

Tip: your scallops are cooked when they turn opaque.

7 Scallops, Crispy Coppa & Butternut Squash Risotto

Finish off the risotto

Stir the butternut squash puréegrated Italian hard cheese and a knob of butter through the cooked risotto and cook for 1-2 minutes further or until the cheese has melted – this is your butternut squash risotto. 

 

8

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Serve up!

Break the coppa into shards.

Serve the scallops, coppa shards and crispy sage leaves over the butternut squash risotto.

Enjoy!

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