Dinner for 3

Brown Butter Scallop Risotto

Name: Brown Butter Scallop Risotto
Total time: 30 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 tbsp butter; 1 clove minced garlic or 1 minced shallot; 1 cup arborio rice; 1/2 cup white wine; 3 ish cups of chicken broth; 1/2 cup parmesan cheese; 1 tbsp grapeseed oil; 1 lb jumbo scallops; 1 tbsp olive oil; 1 clove minced garlic; 4 cups spinach or kale; 3 tbsp butter

$27.88for 430 minServes 3

Creamy Parmesan risotto cooks beside browned-butter scallops and garlicky greens for a complete skillet dinner.

Brown Butter Scallop Risotto with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Butter, 2 oz$0.40/oz typical	2 oz	$0.80Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.15Typical price
	Wild, 6.5 oz$0.15/oz typical	6.5 oz	$0.97Typical price
	Broth, 3 oz$0.07/oz typical	3 oz	$0.21Typical price
	Parmesan, 1.75 oz$0.55/oz typical	1.75 oz	$0.96Typical price
	Scallops, 1 lb$14.99/lb typical	1 lb	$14.99Typical price
	Spinach, 4 oz$0.35/oz typical	4 oz	$1.40Typical price
Total for the servings shown		$20.91

Swaps

Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Wine, beer and spiritsCooking spray, shortening, ghee, coconut and sesame oilOlive and cooking oil

Not included in the cost.

30 minstart to table
Mediumdifficulty
3servings as written
$$$$typical cost tier

Italian Dinners

Typical price

$6.97 per serving$27.88 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 tbsp butter
1 clove minced garlic or 1 minced shallot
1 cup arborio rice
1/2 cup white wine
3 ish cups of chicken broth
1/2 cup parmesan cheese
1 tbsp grapeseed oil
1 lb jumbo scallops
1 tbsp olive oil
1 clove minced garlic
4 cups spinach or kale
3 tbsp butter

Steps

Warm the chicken broth in a saucepan over low heat and keep it hot.
Melt 1 tablespoon butter in a large skillet over medium heat, then cook the garlic for 30 seconds.
Stir in the rice, toast for 2 minutes, add the wine, and cook until nearly absorbed.
Add the hot broth 1 cup at a time, stirring often and adding more after each addition is absorbed, for 18 to 20 minutes.
Stir the Parmesan into the creamy rice and keep it warm.
Heat the grapeseed oil in a 12-inch skillet over medium-high heat, sear the scallops for 2 to 3 minutes per side, and cook until they reach 145 F.
Melt the remaining butter in the skillet, add the olive oil, garlic, and greens, and cook for 3 to 4 minutes before serving with the risotto.

Main ingredient on sale this week? See what to make with scallops on sale.