Dinner for 4
Scallop Champagne Risotto
$6.20for 455 minServes 4
Creamy Parmesan risotto cooks with champagne while thyme-seared scallops brown separately until tender.
Photo: nospoonnecessary.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Butter, 3 oz$0.40/oz typical | 3 oz | $1.20Typical price |
 | Leeks and shallots, 0.4 lb$3.49/lb typical | 0.4 lb | $1.36Typical price |
 | Garlic, 0.25$0.75 each typical | 0.25 | $0.19Typical price |
 | Mint, a little$1.99 each typical | a little | $0.20Typical price |
 | Wild, 9.75 oz$0.15/oz typical | 9.75 oz | $1.46Typical price |
 | Broth, 4.5 oz$0.07/oz typical | 4.5 oz | $0.32Typical price |
 | Parmesan, 2.25 oz$0.55/oz typical | 2.25 oz | $1.20Typical price |
| Total for the servings shown | $6.20 | ||
Swaps
- Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices
Pantry staples you likely have
Salt and pepperOlive and cooking oil
Not included in the cost.
- 55 minstart to table
- Mediumdifficulty
- 4servings as written
- $typical cost tier
Typical price
$1.55 per serving$6.20 for 4
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
- 6 tbsp unsalted butter
- 2 large shallots
- 2 1/2 cloves garlic
- 1 tsp fresh thyme leaves
- 1 1/2 cups arborio rice
- 4 1/2 chicken bouillon cubes
- 5/8 cup freshly grated parmesan cheese
- kosher salt and ground black pepper
- optional for garnish: snipped chives or microgreens
- 2 1/2 tbsp vegetable or canola oil
- 2 sprigs fresh thyme
Steps
- Heat 5 cups water with the bouillon cubes in a saucepan over medium heat.
- Melt 4 tablespoons butter in a large skillet over medium heat, then cook the shallots, garlic, and thyme for 4 minutes.
- Stir in the rice and cook for 2 minutes, then add the champagne and simmer for 4 minutes.
- Add the hot broth 1/2 cup at a time, stirring after each addition until absorbed, for 22 to 25 minutes.
- Stir the remaining butter and Parmesan into the rice, then season with salt and pepper.
- Heat the oil in a 12-inch skillet over medium-high heat and sear the scallops with the thyme sprigs for 2 to 3 minutes per side, until browned and 145 F inside.
- Top the risotto with the scallops and serve.
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