Pumpkin Risotto with Seared Scallops

Name: Pumpkin Risotto with Seared Scallops
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 serving
Ingredients: 15 ounces canned pumpkin puree; 2 tablespoons heavy cream; 2 tablespoons light brown sugar; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; pinch ground clove; 1/4 cup chicken stock; 6 tablespoons (3/4 stick) unsalted butter; 4 1/2 cups low sodium chicken broth; 2 tablespoons extra virgin olive oil; 1/2 diced yellow onion; 1 minced garlic clove; 2 cups arborio rice; 1/4 cup softened mascarpone cheese; 1/4 cup grated Parmesan cheese; 1 tablespoon minced thyme; salt and pepper to taste; 2 tablespoons extra virgin olive oil; 12 large scallops; salt and pepper to taste; 1/2 teaspoon extra virgin olive oil; 2 ounces very finely diced pancetta; 2 tablespoons light brown sugar

User Reviews

5.0

159 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
4
Calories
979 kcal
Course
Main Course, Dinner
Cuisine
Italian

Pumpkin Risotto with Seared Scallops

Joelle Cantu

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A cozy and delicious recipe for creamy Pumpkin Risotto with Seared Scallops! This meal is perfect for a special night in or a fun, indulgent weekend meal. It's a fall favorite for sure!

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Ingredients

Servings

pumpkin risotto

15 ounces canned pumpkin puree
2 tablespoons heavy cream
2 tablespoons light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch ground clove
1/4 cup chicken stock (vegetable stock is fine)
6 tablespoons (3/4 stick) unsalted butter divided
4 1/2 cups low sodium chicken broth
2 tablespoons extra virgin olive oil
1/2 diced yellow onion
1 minced garlic clove
2 cups arborio rice
1/4 cup softened mascarpone cheese
1/4 cup grated Parmesan cheese
1 tablespoon minced thyme
salt and pepper to taste

seared scallops

2 tablespoons extra virgin olive oil
12 large scallops cleaned and beards removed
salt and pepper to taste

confetti candied pancetta

1/2 teaspoon extra virgin olive oil
2 ounces very finely diced pancetta
2 tablespoons light brown sugar

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Instructions

risotto

Stir together the first six ingredients for the risotto into a small pot and bring to a simmer.
Simmer for about 5 minutes. Remove mixture from the heat and pour into a blender with the broth, season with salt and pepper and blend.
With the motor running, add ¼ cup of butter into the blender, 1 tablespoon at a time. Blend until smooth, about 3 minutes.
Pour the mixture into a bowl and set aside until ready to use.
Pour the chicken broth into a medium pot and warm over low heat.
Place a large pan over medium heat and melt the remaining butter and olive oil.
Add the onion and garlic and sauté for about 3 minutes.
Add the rice and sauté for 3 to 5 minute or until each grain of rice is coated in oil and there is a white dot in the center of each grain.
Begin adding the warm broth to the rice, one ladle full at a time, stirring frequently.
Each time the liquid evaporates, add another ladle of broth and continue to stir.
Continue to add liquid and stir until the rice is al dente, 20-25 minutes.
Stir in the pumpkin puree until completely combined.
Stir in the mascarpone and parmesan until smooth. Fold in the thyme and season with salt and pepper.

scallops

Heat the oil in a heavy bottom skillet, over medium-high heat.
Season each scallop with salt and pepper.
Sear the scallops, in batches, for 3-4 minutes on each side.

candied pancetta

Heat the oil in a heavy bottom skillet, over medium-high heat.
Add the pancetta to the pan and cook until the fat has rendered off and the pancetta has become crispy, 3 to 4 minutes.
Drain all but 2 teaspoons of grease from the pan and return to the stove, over medium heat.
Sprinkle sugar over the pancetta and stir until the sugar melts and had coated the pancetta, about 2 minutes.
Spread the candied confetti-pancetta onto a sheet pan lined with parchment and allow to cool and slightly harden.

assemble and serve

Fill 4 bowls with risotto and top each with three scallops; finish each bowl with a sprinkle of candied pancetta. Serve immediately.

Notes

Variations for Our Pumpkin Risotto Recipe
The pumpkin puree can be replaced with equal amounts butternut squash puree.
The spices in the pumpkin puree can be increased for a deeper pumpkin spice flavor or decreased for a more overall pure pumpkin flavor.
The seared scallops can be replaced by sautéed shrimp.
Leftover roast chicken makes a great substitution for the scallops, for a non-seafood alternative.
Seared shiitake or trumpet mushrooms make a delicious vegetarian option from scallops as well.
The candied pancetta can also be replaced with chopped candied pecans, but a couple sprinkles of salt should be added so you don't miss out on the salty contrast the pancetta adds to the candied coating.

Nutrition Information

Show Details

Calories 979kcal (49%) Carbohydrates 108g (36%) Protein 24g (48%) Fat 51g (78%) Saturated Fat 22g (110%) Polyunsaturated Fat 4g Monounsaturated Fat 20g Trans Fat 1g Cholesterol 93mg (31%) Sodium 2231mg (93%) Potassium 732mg (21%) Fiber 7g (28%) Sugar 16g (32%) Vitamin A 17522IU (350%) Vitamin C 9mg (10%) Calcium 157mg (16%) Iron 7mg (39%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 979 kcal

% Daily Value*

Calories	979kcal	49%
Carbohydrates	108g	36%
Protein	24g	48%
Fat	51g	78%
Saturated Fat	22g	110%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	20g	100%
Trans Fat	1g	50%
Cholesterol	93mg	31%
Sodium	2231mg	93%
Potassium	732mg	16%
Fiber	7g	28%
Sugar	16g	32%
Vitamin A	17522IU	350%
Vitamin C	9mg	10%
Calcium	157mg	16%
Iron	7mg	39%