December Recipes

Mushroom Risotto with Truffled Sea Scallops and Filet of Beef

Gluten Free Badge
Mushroom Risotto with Truffled Sea Scallops and Filet of Beef
Total Time:
70 minutes


  • 2 cups sugar snap peas, divided
  • 2 (5-oz. each) pkgs. dried chanterelle mushrooms
  • 7 cups water
  • ¾ cup Hy-Vee salted butter, divided
  • 2 tbsp Gustare Vita olive oil
  • 3 cups fresh shiitake mushrooms, stems removed and halved
  • 2 shallots, finely sliced
  • 1 ¼ tsp kosher salt, divided
  • 1 ½ tsp Hy-Vee coarse-ground black pepper, divided
  • 1 ½ cups Arborio rice, dry
  • 1 cup dry white wine
  • 2 (4-oz. each) Hy-Vee Choice Reserve beef tenderloin filet mignon steaks
  • 6 fresh thyme sprigs, divided; plus additional for garnish
  • 12 Hy-Vee Fish Market sea scallops
  • 2 tsp white truffle oil, optional
Add Ingredients to Cart


Shell 1 cup sugar snap peas and split open remaining 1 cup; set each aside separately.
Combine chanterelle mushrooms and water in a medium saucepan. Bring to boil; reduce heat. Cover and simmer over low heat for 10 minutes.
For risotto, melt ¼ cup butter with olive oil in a medium Dutch oven over medium heat. Add shiitake mushrooms, shallots, ½ teaspoon salt, ½ teaspoon pepper. Cook for 3 to 5 minutes or until softened, stirring occasionally. Add rice. Cook and stir for 3 to 5 minutes or until golden brown. Remove from heat; add wine. Return to heat and cook until wine evaporates.
Stir ½ cup hot mushroom broth with chanterelle mushrooms into rice mixture. Cook over medium heat until liquid is absorbed, stirring frequently. Continue adding broth, ½ cup at a time, and stirring frequently until the broth is absorbed. Stir in ¼ cup butter and shelled peas. Cover and set aside.
Pat steaks dry with paper towels; sprinkle both sides with ½ teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon butter and 3 thyme sprigs in a large heavy skillet over medium-high heat. Add steaks and cook for 5 to 6 minutes or until steaks reach 135° for medium-rare doneness, turning halfway through. Transfer steaks to a cutting board; loosely cover with foil and set aside.
Carefully wipe out skillet with paper towels. Add 1 tablespoon butter and heat over medium heat. Add split sugar snap peas and cook for 2 minutes. remove from skillet; set aside.
Pat scallops dry with paper towels; sprinkle with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Heat remaining 2 tablespoons butter and remaining 3 thyme sprigs in same skillet over medium-high heat. Add scallops; cook for 4 to 5 minutes or until scallops are opaque (145°), turning halfway through.
To serve, slice beef. Divide risotto among 4 serving plates. Top with sea scallops, beef, and split sugar snap peas. Garnish with additional fresh thyme; drizzle with truffle oil, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 53g 68%
Saturated Fat: 27g
Trans Fat: 1.5g
Cholesterol: 130mg 43%
Sodium: 940mg 41%
Total Carbohydrate: 75g 27%
Dietary Fiber: 6g 21%
Sugars: 4g 8%
Protein: 23g 46%

Similar Recipes