Cozy Pumpkin Risotto with Seared Scallops Recipe for Fall Nights

Autumn whispers its culinary magic through this delectable pumpkin risotto with seared scallops that promises comfort in every creamy bite.

Crisp winds outside create perfect moments for kitchen adventures.

Luxurious coastal ingredients dance together, promising an elegant meal that feels both sophisticated and approachable.

Velvety pumpkin melds seamlessly with tender scallops, creating unexpected flavor harmonies.

Seafood lovers and seasonal enthusiasts will adore this unexpected combination of textures and tastes.

Each spoonful tells a story of carefully balanced ingredients and thoughtful preparation.

Savor this dish that bridges ocean freshness with warm, earthy autumn notes.

What’s Great About Pumpkin Risotto with Seared Scallops

• Savor Quick Weeknight Magic: This risotto transforms a potentially complex dish into an achievable dinner that feels gourmet yet takes just 30 minutes to prepare.
• Seasonal Comfort Champion: Pumpkin adds warmth and earthy richness, making this recipe perfect for autumn evenings when you crave something cozy and satisfying.
• Elegant Protein Pairing: Seared scallops elevate the humble risotto from simple side to restaurant-worthy main course, impressing dinner guests with minimal extra effort.
• Nutritional Powerhouse: Packed with protein from scallops and vitamin-rich pumpkin, this dish delivers delicious nutrition in every creamy, comforting bite.

Pumpkin Risotto with Scallops Ingredient List

• Pumpkin: Provides creamy, sweet base with rich autumn flavor, best when using fresh sugar pumpkin or canned pure pumpkin puree.
• Arborio Rice: Classic risotto rice with high starch content, creates creamy texture and absorbs flavors well.
• Scallops: Delicate seafood protein with sweet, tender taste, choose fresh sea scallops for best results.

• Onion, Garlic: Foundational flavor builders with deep, savory undertones, fresh varieties offer best taste.
• Sage, Thyme: Earthy herbs that complement pumpkin's sweetness, dried or fresh options work well.
• Salt, Black Pepper: Essential seasoning for balancing flavors, freshly ground pepper recommended.

• Vegetable or Chicken Broth: Primary cooking liquid for risotto, provides depth and helps rice cook evenly.
• White Wine: Adds acidity and complexity to risotto's flavor profile, dry varieties like pinot grigio work best.
• Butter, Parmesan Cheese: Provide richness and creamy finish, use high-quality aged parmesan for maximum flavor.
• Olive Oil: Used for sautéing and adding subtle fruity undertones, extra virgin preferred.

Pumpkin Risotto with Seared Scallops Method

Step 1: Prepare Warm Broth

Gently heat the vegetable or chicken broth in a saucepan over low heat, allowing it to simmer quietly.

This warm liquid will be crucial for creating the creamy texture of your risotto later.

Keep the broth at a gentle warmth, ready to be ladled into the rice.

Step 2: Sauté Aromatics

In a large, heavy-bottomed pan, melt butter and olive oil together.

Add finely chopped onions and garlic, letting them dance and become translucent.

The kitchen will fill with a delightful aroma that signals the beginning of something delicious.

Step 3: Toast Arborio Rice

Introduce the Arborio rice to the pan, stirring to coat each grain with the buttery mixture.

Let the rice toast for a few minutes, which will help it develop a nutty flavor and prepare it to absorb the broth beautifully.

Step 4: Add Pumpkin Puree

Stir in the pumpkin puree, watching as it blends with the rice and creates a warm, golden color.

The puree will infuse the risotto with a rich, autumn-inspired flavor that’s both comforting and sophisticated.

Step 5: Begin Liquid Addition

Start adding the warm broth one ladleful at a time, stirring constantly.

Allow each addition to be absorbed before adding the next.

This patient process is the secret to achieving that signature creamy risotto texture.

Step 6: Season and Finish Risotto

• Salt
• Black pepper
• Nutmeg
• Parmesan cheese

Stir until the risotto reaches a luxurious, soft consistency that flows gently on the plate.

Step 7: Prepare Scallops

Pat the scallops dry with paper towels to ensure a perfect sear.

Season with salt and pepper.

Step 8: Sear Scallops

Heat a separate pan with olive oil until it’s smoking hot.

Place scallops in the pan, cooking for about 2-3 minutes on each side until they develop a golden-brown crust and remain tender inside.

Step 9: Plate and Serve

Spoon the pumpkin risotto onto warm plates, carefully arranging the seared scallops on top.

Garnish with fresh herbs like chives or parsley for a final touch of color and flavor.

Smart Cooking for Pumpkin Risotto with Seared Scallops

• Maintain a consistent low heat to ensure broth stays warm without boiling, which helps create a smooth, creamy risotto texture.
• Select dry-packed sea scallops for the best sear and sweetest flavor, avoiding water-packed varieties that prevent proper caramelization.
• Use fresh roasted pumpkin or high-quality canned pumpkin puree to achieve a rich, authentic autumn taste without overwhelming the delicate scallops.
• Stir gradually and add broth slowly, allowing each addition to absorb completely for a creamy, al dente rice texture that's neither too soupy nor too dry.
• Pat scallops completely dry, use a hot pan with minimal oil, and cook for just 1-2 minutes per side to achieve a golden-brown crust without overcooking.

Saving Pumpkin Risotto and Scallops for Another Day

• Store leftover risotto in an airtight container within 2 hours of cooking. Seal tightly to prevent moisture loss and maintain freshness for up to 3-4 days in the refrigerator.
• Revive cold risotto by adding a splash of broth or water in a pan. Warm over medium-low heat, stirring constantly to restore creamy texture and prevent sticking.
• Place risotto in a microwave-safe dish, sprinkle some extra broth, and cover with a damp paper towel. Heat in 30-second intervals, stirring between each to distribute heat evenly.
• Toss out any risotto left at room temperature for more than 2 hours to avoid potential bacterial growth. Always check for signs of spoilage before reheating.

Serving Ideas for Pumpkin Risotto

• Complement with Crisp White Wine: Select a bright, acidic Pinot Grigio or Sauvignon Blanc that cuts through the creamy risotto's richness and enhances the delicate scallop flavors.
• Pair with Fresh Arugula Salad: Toss a light arugula salad with lemon vinaigrette to provide a peppery, tangy contrast against the sweet pumpkin and buttery scallops.
• Elevate with Toasted Almond Garnish: Sprinkle roasted, chopped almonds over the dish to add a crunchy texture and nutty undertone that complements the soft risotto and tender scallops.
• Match with Crusty Sourdough Bread: Serve warm, crusty sourdough on the side to soak up the creamy risotto sauce and provide a delightful textural counterpoint.

Different Ideas for Pumpkin Risotto with Scallops

• Vegan Pumpkin Risotto: Replace scallops with roasted chickpeas and use vegetable broth and plant-based butter for a completely dairy-free and vegan version.
• Gluten-Free Seafood Alternative: Swap scallops with shrimp or white fish and ensure all ingredients are certified gluten-free for those with wheat sensitivities.
• Low-Carb Cauliflower Swap: Substitute traditional rice with riced cauliflower to create a lighter, keto-friendly pumpkin risotto that maintains creamy texture.
• Vegetarian Protein Boost: Replace seafood with pan-seared tofu or grilled portobello mushrooms for a hearty, protein-rich vegetarian adaptation that complements the pumpkin's rich flavor.

FAQs

• Why use arborio rice for risotto?

Arborio rice has high starch content that creates a creamy texture when slowly cooked, allowing the rice to release its natural starches and develop a rich, smooth consistency perfect for risotto.

• Can I substitute pumpkin with another vegetable?

Butternut squash works excellently as a replacement, offering similar sweetness and smooth texture that complements the risotto’s creamy base.

• How do I know when scallops are perfectly seared?

Scallops are ready when they have a golden-brown crust on each side and feel slightly firm to touch, typically taking about 2-3 minutes per side on high heat.

• Is it necessary to stir risotto constantly?

Yes, frequent stirring helps release the rice’s starches and prevents sticking, creating the signature creamy texture that makes risotto unique.

Pumpkin Risotto with Seared Scallops Recipe

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4.5 from 12 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Luxurious pumpkin risotto with seared scallops brings Italian coastal elegance to your dinner table. Creamy arborio rice mingles with sweet roasted pumpkin, crowned by perfectly caramelized scallops that promise a memorable culinary journey you won’t soon forget.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 12 large sea scallops
• 1 1/2 cups Arborio rice
• 1 cup pumpkin puree
• 4 cups vegetable or chicken broth

Risotto Seasonings and Aromatics:

• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Cooking Fats and Garnishes:

• 3 tablespoons butter
• 2 tablespoons olive oil
• Extra Parmesan cheese
• Toasted pumpkin seeds

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Instructions

1. Warm the broth in a saucepan over low heat, ensuring it remains at a gentle simmer throughout the cooking process.
2. Dice the pumpkin into uniform small cubes to promote even cooking and create a consistent texture in the risotto.
3. Sauté minced shallots and garlic in olive oil until translucent and fragrant, releasing their aromatic essence.
4. Add arborio rice to the pan, stirring continuously to coat each grain with oil and toast slightly, developing a nutty undertone.
5. Pour in white wine and stir until the liquid is completely absorbed, allowing the rice to capture the wine’s delicate flavor.
6. Gradually incorporate the warm broth, one ladleful at a time, stirring constantly and allowing each addition to be fully absorbed before adding more.
7. Midway through cooking, fold in the diced pumpkin, which will soften and infuse the risotto with its rich, earthy flavor.
8. Continue adding broth and stirring until the rice reaches a creamy consistency with a slight bite in the center.
9. Pat scallops dry with paper towels to ensure a perfect golden sear.
10. Season scallops with salt and pepper, then sear in a hot pan with butter until golden brown on each side.
11. Finish the risotto with grated parmesan cheese and a touch of butter, creating a luxurious, silky texture.
12. Plate the risotto and delicately place seared scallops on top, garnishing with fresh herbs for a vibrant presentation.

Notes

• Choose a starchy, short-grain rice like Arborio for the creamiest risotto texture that absorbs liquid perfectly.
• Roast fresh pumpkin chunks instead of using canned to enhance natural sweetness and develop deeper caramelized flavors.
• Pat scallops completely dry before searing to achieve a golden-brown crust and prevent steaming instead of browning.
• Select fresh, large sea scallops for the most tender and succulent protein that complements the creamy risotto.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 490
• Sugar: 4 g
• Sodium: 500 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 56 g
• Fiber: 3 g
• Protein: 18 g
• Cholesterol: 45 mg