A Cozy Kitchen · by Adrianna Adarme★ 5.0 (2)
Paella-Tasting Risotto with Brown Butter Scallops
NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 25%
CARBS 62G61% OF CAL
1G FIBER0G ADDED3G INTRINSIC58G OTHER3G TOTAL SUGAR
FAT 11G26% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A paella-inspired risotto topped with brown butter scallops, infused with saffron, turmeric, and cumin. Served as a creamy grain dish with sweet scallops and aromatic spices.
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View the full recipe on A Cozy Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- *1 tablespoon olive oil
- 1/2 yellow onion (peeled and minced)
- 1 to mato (peeled and diced)
- 1 red bell pepper (diced)
- 4 garlic cloves (minced)
- Salt
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground turmeric
- Pinch of saffron
- 1 1/2 cups risotto rice (like arborio or carnoli)
- 1/4 cup white wine (optional)
- 4 to 4 1/2 cups water (vegetable or chicken broth)
- 1 to 2 teaspoons of oil
- 1/2 pound scallops (about 6 to 8)
- 2 tablespoons unsalted butter (cubed)
At a glance
PER SERVING · TIME 45M
CAL 20%·PRO 25%
CARBS 62G61% OF CAL
1G FIBER0G ADDED3G INTRINSIC58G OTHER3G TOTAL SUGAR
FAT 11G26% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 624mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 307mg
- Calcium
- 26mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 624MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.