Pumpkin Risotto with Seared Scallops
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
979 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Pumpkin Risotto with Seared Scallops
Description
Pumpkin Risotto with Seared Scallops offers a creamy, spiced risotto that integrates canned pumpkin puree and classic autumn spices, including cinnamon, nutmeg, and clove. The risotto begins with a pumpkin and broth blend enriched with butter and finishes with mascarpone and Parmesan cheese to give a velvety texture. Arborio rice is toasted and slowly cooked with warm broth for that signature creamy consistency. The seared scallops are cooked in olive oil with salt and pepper to achieve a tender and lightly caramelized exterior. Small diced pancetta is candied with olive oil and brown sugar to add texture and balance to the plate.
The dish balances the rich, smooth risotto with the caramelized sweetness and saltiness of the pancetta, complemented by the tender scallops. It suits a special occasion or a meal where the complexity of risotto meets the refinement of seafood.
Variations mentioned include substituting pumpkin puree with butternut squash puree. The scallops can be swapped for sautéed shrimp, roast chicken, or seared mushrooms to accommodate dietary preferences or ingredient availability. The candied pancetta can be replaced by chopped candied pecans with an added sprinkle of salt to preserve the sweet-salty contrast.
Ingredients
pumpkin risotto
- 15 ounces pumpkin puree canned
- 2 tablespoons heavy cream
- 2 tablespoons light brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- ground clove pinch
- 1/4 cup chicken stock (vegetable stock is fine)
- 6 tablespoons unsalted butter divided, 3/4 stick
- 4 1/2 cups chicken broth low sodium
- 2 tablespoons extra virgin olive oil
- 1/2 yellow onion diced
- 1 garlic minced, 1 clove
- 2 cups arborio rice
- 1/4 cup mascarpone cheese softened
- 1/4 cup Parmesan Cheese grated
- 1 tablespoon thyme minced
- salt to taste
- black pepper to taste
seared scallops
- 2 tablespoons extra virgin olive oil
- 12 scallops cleaned and beards removed, large
- salt to taste
- black pepper to taste
confetti candied pancetta
- 1/2 teaspoon extra virgin olive oil
- 2 ounces pancetta very finely diced
- 2 tablespoons light brown sugar
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
- Use butternut squash puree instead of pumpkin puree for a similar flavor with a different base.
- Adjust pumpkin spices to taste for either a more pronounced pumpkin spice or a purer pumpkin flavor.
- Substitute seared scallops with sautéed shrimp, roast chicken, or seared mushrooms for alternative protein options.
- Replace candied pancetta with chopped candied pecans and add salt to maintain the sweet and salty balance.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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