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