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Brown Butter Scallops with Butternut Squash Risotto
A COZY KITCHEN20Ingredients
50Minutes
1110Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 1/2 cups chicken stock
- 3 Tbsp. unsalted butter (divided)
- 2 Tbsp. extra virgin olive oil
- 1 yellow onion (finely diced)
- 2 cloves garlic (finely minced)
- 4 sprigs fresh thyme leaves (stripped from stems)
- 2 cups arborio rice
- 1/2 cup dry white wine
- 15 oz. butternut squash (purée)
- 1 tsp. freshly ground nutmeg
- 2 tsp. kosher salt (plus more to taste)
- 1 tsp. freshly ground black pepper (plus more to taste)
- 2 oz. cream cheese (cut into cubes)
- 1 cup Parmesan cheese (finely grated)
- 2 oz. gruyere (grated)
- 1 lb. scallops (large, cleaned)
- 1 tsp. kosher salt (plus more to taste)
- 3/4 tsp. freshly ground black pepper (plus more to taste)
- 2 tsp. oil (neutral high-heat)
- 4 Tbsp. unsalted butter (divided)
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NutritionView More
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1110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1110Calories from Fat450 |
| % DAILY VALUE |
| Total Fat50g77% |
| Saturated Fat23g115% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium2870mg120% |
| Potassium1230mg35% |
| Protein50g |
| Calories from Fat450 |
| % DAILY VALUE |
| Total Carbohydrate111g37% |
| Dietary Fiber6g24% |
| Sugars10g |
| Vitamin A250% |
| Vitamin C50% |
| Calcium60% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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