Scallop Bacon Pumpkin Risotto
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4
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Calories
738 kcal
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Course
Main Course
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Cuisine
Italian
Scallop Bacon Pumpkin Risotto
Description
Scallop Bacon Pumpkin Risotto centers on Italian risotto rice cooked with aromatic vegetables, pumpkin, and bacon. The pumpkin softens and partially breaks down, giving a subtle sweetness that complements the smoky crisp bacon pieces scattered throughout. White wine adds acidity and depth to the warm vegetable broth used for slow cooking the rice, which is stirred frequently to develop its characteristic creamy texture.
The scallops are pan-seared in olive oil and butter until golden and just cooked through, adding a tender seafood contrast. Garnished with butter, the risotto yields a hearty, textured dish combining savory bacon with the smoothness of pumpkin and rice, accented by the mild garlic and onions.
Serve this risotto warm as a standalone dinner or alongside a simple green salad to offset the rich flavors. The fat and flavor from the bacon enhance the straightforward vegetable components, elevating the overall dish.
Use a flavorful bacon with ample fat for cooking as this grease infuses the risotto base. Choose sweet pumpkin varieties and dice them small to ensure quick softening. Carefully monitor broth addition to achieve perfectly tender rice with a slight chew in the center. Adjust seasoning as needed throughout cooking.
Ingredients
For the risotto
- 7 ½ cups vegetable stock (see note 1)
- 2 tablespoons olive oil
- 6 trips Bacon finely chopped (see note 2, thick cut
- 1 onion finely chopped, large
- 3 ½ cups pumpkin see note 2, diced
- 2 cloves garlic minced
- 2 cups risotto rice (see note 3)
- ½ cup white wine (see note 4)
- 3 tablespoons butter
For the scallops
- 1 tablespoon olive oil
- 16 scallops raw
- salt
- 2 tablespoons butter
Instructions
- Heat your broth in a small pan; once simmering, turn the heat to low, and keep it warm.7 ½ cups vegetable stock
- Heat the oil in a large pan over medium heat. Add the chopped bacon and cook over medium-high heat until crispy.2 tablespoons olive oil6 strips thick cut bacon
- Use a slotted spoon to remove the bacon from the pan, leaving the oil and any bacon grease behind.
- Add the chopped onions to the bacon grease and cook for 5 minutes until softened but not colored.1 large onion
- Add the diced pumpkin and cook for 6-7 minutes until it has softened. Stir the pumpkin often, so it starts to break down slightly.3 ½ cups diced pumpkin
- Add the minced garlic, then cook until fragrant (about a minute)2 cloves garlic, minced
- Add the rice, stir to coat in the oil, then cook for 2 minutes.2 cups risotto rice
- Add the wine and allow it to bubble and evaporate.½ cup white wine
- Add enough broth to cover the rice and stir.
- Keep adding an extra 1 cup of broth at a time as the previous amount is absorbed. Stir frequently, especially towards the end of cooking. (see note 6)
- Once the rice is cooked, add the butter, then stir vigorously for a minute. Set the risotto to the side to rest while you cook the scallops. 3 tablespoons butter
To cook the scallops
- Ensure the scallops are dry by patting them with a paper towel to remove any moisture. 16 raw scallops
- Heat the oil in a large skillet/frying pan over medium-high heat.1 tablespoon olive oil
- Season the scallops with salt. Then carefully and quickly add the scallops to the frying pan in a single layer. salt
- Cook the scallops for 90 seconds on one side, then flip the scallops and cook for 60 seconds. Remove from the pan and set to one side. Add the butter to the same pan, scraping up any bits left from the scallops.2 tablespoons butter
To finish the dish
- Check the seasoning on the risotto and adjust to taste.
- Serve the risotto into bowls then sprinkle over the cooked bacon. Add 4 scallops to each bowl and drizzle over the melted butter from the scallop pan.
Notes
- You can substitute chicken broth for vegetable stock depending on preference.
- Select bacon with enough fat and flavor, avoiding turkey bacon to enhance risotto taste.
- Use sweet pumpkin varieties, diced into ½ to 1 inch pieces for optimal texture.
- Arborio or Carnaroli rice is recommended for risotto; do not use regular white rice.
- If avoiding alcohol, replace white wine with additional broth.
- Start tasting the risotto after about 6 cups of broth to check doneness; the rice should be tender but with slight chew.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 738 kcal
% Daily Value*
| Calories | 738kcal | 37% |
| Carbohydrates | 99g | 33% |
| Protein | 22g | 44% |
| Fat | 47g | 72% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 500mg | 21% |
| Potassium | 729mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 10183IU | 204% |
| Vitamin C | 12mg | 13% |
| Calcium | 47mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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