Our gluten-free, dairy-free sweet corn and bacon risotto is topped with organic, wild sea scallops (sourced for CK by our friends at Jake’s Seafoods) and our housemade tomato jam. Served with roasted organic broccolini.

CONTAINS: seafood

To serve: place scallops and broccoli in a medium skillet with 1-2 tablespoons of water – gently warm over medium heat for 3-4 minutes and remove. Add risotto and tomato jam to the pan, along with an additional 2 tablespoons of water, and stir continuously until risotto has creamy texture and is warmed throughout.