with Lemon-Sage Brown Butter
Whether you're having a couple of friends over for dinner or settling into a cozy weeknight meal, risotto is always an excellent choice. Here, roasted butternut squash, lemon zest, and Parmesan are stirred into creamy al dente risotto to deliver rich autumnal flavors. Perfectly pan-seared scallops, drizzled with a bright and nutty lemon-sage brown butter, make for the ideal accompaniment. This dish is so satisfying, it’s guaranteed to take the chill off.
Allergens
Utensils
Tags
Lemon
1 unit
Butternut Squash
8 ounce
Scallops
8 ounce
Garlic
1 clove
Parmesan Cheese
3 tablespoon
Arborio Rice
0.75 cup
Mushroom Stock Concentrate
3 unit
Sage
0.25 ounce
Shallot
1 unit
Cooking Oil
4 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Butter
3 tablespoon (tbsp)
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
In a medium pot, bring 4 cups water (7 cups for 4 servings) and stock concentrates to a boil. Once boiling, reduce to a low simmer.
Thinly slice garlic. Halve, peel, and mince shallot. Zest and quarter lemon. Pick sage leaves from stems; thinly slice leaves.
Heat a drizzle of oil in a large pan over medium heat. Add garlic and shallot. Cook, stirring occasionally, until softened, 1-2 minutes.
Add rice; cook, stirring, until translucent, 1-2 minutes.
Add 1 cup hot stock. Cook, stirring, until liquid has mostly absorbed. Repeat process with remaining hot stock—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and creamy, 18-20 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid; try adding pinches of salt throughout the cooking process to make sure the risotto is well-seasoned at the end.
While risotto cooks, toss butternut squash on a baking sheet with a drizzle of oil and a pinch of salt and pepper.
Roast, tossing halfway through, until browned and tender, 20-25 minutes.
Meanwhile, pat scallops* dry with paper towels; season generously all over with salt and pepper.
Heat a large drizzle of oil in a second large pan over medium-high heat. Add scallops and cook until browned and cooked through, 3-5 minutes per side.
Turn off heat. Transfer scallops to a plate; cover to keep warm. Wipe out pan.
Melt 2 TBSP butter (3 TBSP for 4 servings) in pan used for scallops over medium heat. Cook, stirring, until butter is foamy and flecked with amber brown bits, 2-3 minutes.
Stir in sage leaves and a squeeze of lemon juice. Carefully transfer to a small bowl.
Once risotto is done, stir in roasted squash, lemon zest, Parmesan, 1 TBSP butter, and a squeeze of lemon juice. Taste and season risotto with salt, pepper, and more lemon juice if desired.
Divide risotto between bowls and top with scallops. Drizzle with sage brown butter. Serve with any remaining lemon wedges on the side.
780
kcal
Calories
31
g
Fat
14
g
Saturated Fat
95
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
24
g
Protein
80
mg
Cholesterol
1280
mg
Sodium
with Brussels Sprouts Amandine & Mashed Sweet Potatoes
plus Honey Walnut Crostini & White Chocolate Raspberry Cheesecakes
