If you’re looking for a dish that’s cozy, luxurious, and perfect for fall, this Pumpkin Risotto with Seared Scallops is it. The creamy risotto, infused with the warm, earthy sweetness of pumpkin, pairs perfectly with the delicate, seared scallops. It’s a dish that feels gourmet yet is surprisingly simple to make. The subtle sweetness of the pumpkin, combined with the savory notes of Parmesan and a hint of sage, creates a balance that will make your taste buds dance. Whether you’re hosting a special dinner or simply want to treat yourself to something delicious, this dish is the ultimate fall comfort food.
Why You’ll Love This Recipe?
Pumpkin Risotto with Seared Scallops is a true celebration of fall flavors, but with a twist. The richness of the creamy risotto is offset by the delicate, slightly sweet scallops, making each bite a perfect balance of textures and flavors. Plus, it’s the kind of dish that feels both comforting and indulgent, ideal for a cozy night in or a small gathering. It’s simple enough to whip up on a weeknight but fancy enough to impress guests. What’s not to love about that?
Ingredients
Here’s a sneak peek at the ingredients you’ll need for this dish (full list below):
- Arborio rice (for that signature creamy texture)
- Pumpkin puree (the star of the dish)
- Vegetable broth (to cook the risotto to perfection)
- Parmesan cheese (adds richness and depth)
- Fresh scallops (seared to golden perfection)
- Shallots and garlic (for aromatic flavor)
- Fresh sage (adds a touch of earthy flavor)
- White wine (a splash for depth)
- Olive oil and butter (for sautéing and cooking)
These ingredients combine to create a rich, flavorful dish that’s sure to impress.
Directions
Step 1: Prepare the Risotto Base
Start by heating a bit of olive oil and butter in a large pan over medium heat. Add the chopped shallots and garlic, and sauté them for about 3-4 minutes until they’re softened and fragrant. Then, add the Arborio rice and cook for another 2 minutes, stirring it frequently. The rice should become slightly translucent around the edges. This step helps to release the starch from the rice, which is what makes risotto so creamy.
Step 2: Deglaze and Simmer
Pour in a splash of white wine and let it cook for a minute, stirring constantly. This will help lift any bits of flavor that have stuck to the pan. Once the wine has evaporated, it’s time to start adding your vegetable broth. Begin by adding a ladleful of broth to the rice, stirring until it’s mostly absorbed. Continue to add the broth one ladle at a time, stirring frequently. This slow addition of broth is what creates the creamy texture that risotto is famous for.
Step 3: Add the Pumpkin Puree and Sage
After about 10 minutes of adding the broth, stir in the pumpkin puree and fresh chopped sage. Continue to cook, stirring, until the rice is tender and the risotto has reached a creamy consistency. This will take about 18-20 minutes total. Taste as you go, adjusting the seasoning with salt and pepper. If the risotto becomes too thick, you can add a little more broth to loosen it up.
Step 4: Sear the Scallops
While the risotto is cooking, it’s time to prepare the scallops. Heat a nonstick skillet over medium-high heat and add a tablespoon of olive oil. Once the pan is hot, season the scallops with salt and pepper. Sear the scallops for about 2-3 minutes on each side, until they’re golden brown and slightly crisp on the outside but still tender and translucent on the inside. Be careful not to overcook them, as scallops can become rubbery if left on the heat for too long.
Step 5: Serve and Garnish
Once the risotto is ready and the scallops are seared, it’s time to plate. Spoon a generous portion of the pumpkin risotto onto each plate, then top with the seared scallops. Garnish with fresh sage leaves or a sprinkle of Parmesan cheese for extra flavor. Serve immediately and enjoy!
Expert Tips and Tricks
- Don’t rush the risotto: The key to creamy risotto is to cook it slowly and steadily, adding the broth bit by bit. This gives the rice the time it needs to release its starch and achieve that perfect texture.
- Searing scallops: Be sure your pan is hot before adding the scallops. A hot pan ensures a golden crust while keeping the inside tender. Resist the urge to move the scallops around too much—they need to sit in one place to develop that beautiful sear.
- Vegetable broth: If you want to add more depth to your risotto, try using a mushroom or squash-based broth instead of plain vegetable broth. It will enhance the earthy flavors in the dish.
Recipe Variations and Possible Substitutions
- Vegan option: To make this dish vegan, simply swap the butter for olive oil, use a plant-based Parmesan alternative, and skip the scallops. You could also use tofu or tempeh for a different protein.
- Other proteins: If you’re not a fan of scallops, this risotto pairs wonderfully with pan-seared shrimp, grilled chicken, or even roasted mushrooms for a vegetarian twist.
- Pumpkin alternatives: If you don’t have pumpkin puree on hand, you can substitute it with butternut squash puree or sweet potato puree. Both will bring a similar sweetness and creaminess to the dish.
Serving and Pairing Suggestions
This Pumpkin Risotto with Seared Scallops makes a complete meal on its own, but you can add some sides to round it out:
- A simple green salad: A light, refreshing salad with mixed greens, arugula, and a tangy vinaigrette will balance the richness of the risotto.
- Roasted vegetables: Roasted Brussels sprouts, carrots, or even a medley of fall vegetables would complement the flavors of the dish beautifully.
- White wine: A crisp white wine like Chardonnay or Sauvignon Blanc pairs wonderfully with this creamy risotto and delicate scallops.
Storage and Reheating Tips
If you have leftovers, don’t worry—it tastes just as good the next day! Store the risotto and scallops separately in airtight containers. The risotto will keep in the fridge for up to 2-3 days. To reheat, gently warm the risotto in a pan with a splash of broth to loosen it up. Reheat the scallops in a hot pan for about 1 minute on each side to avoid overcooking.
4 FAQs
1. Can I use frozen scallops for this recipe?
Yes! Just make sure to thaw the scallops completely before cooking. Pat them dry with a paper towel to ensure a nice sear.
2. Can I make the risotto ahead of time?
While risotto is best served fresh, you can make it up to a day ahead and reheat it. Just add a little broth when reheating to bring it back to its creamy consistency.
3. How can I make the risotto creamier?
For an extra creamy texture, you can stir in a little vegan or dairy cream at the end of cooking. You can also add a touch of mascarpone cheese or cream cheese for richness.
4. Can I use a different type of rice?
For risotto, Arborio rice is essential due to its high starch content, which is what gives the dish its signature creaminess. Other types of rice won’t give the same result.
Conclusion
Pumpkin Risotto with Seared Scallops is a dish that beautifully combines the flavors of fall with a touch of elegance. The creamy pumpkin risotto is comforting yet light, and the seared scallops add a luxurious touch that takes it over the top. Whether you’re making it for a special dinner or just treating yourself, this dish is sure to impress. The rich, savory flavors and delicate textures will leave you craving more. It’s the kind of meal you’ll want to make again and again.
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Pumpkin Risotto with Seared Scallops: A Cozy, Luxurious Fall Dish
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish, Fall Recipes, Comfort Food
- Method: Stovetop
- Cuisine: Italian, American
Description
A rich, creamy pumpkin risotto paired with perfectly seared scallops. The balance of savory flavors, earthy sweetness, and luxurious textures make this dish perfect for cozy fall dinners or special occasions.
Ingredients
- 1 cup Arborio rice
- 1 cup pumpkin puree
- 4 cups vegetable broth (or mushroom/squash broth for deeper flavor)
- 1/2 cup grated Parmesan cheese
- 6 fresh scallops
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh sage, chopped
- 1/4 cup white wine
- 2 tbsp olive oil (divided)
- 1 tbsp butter (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Risotto Base:
In a large pan, heat olive oil and butter over medium heat. Add chopped shallots and garlic, sauté for 3-4 minutes until softened. Add Arborio rice and cook for 2 minutes until slightly translucent at the edges. - Deglaze and Simmer:
Pour in white wine, cook for 1 minute while stirring. Gradually add vegetable broth, one ladle at a time, stirring constantly until most of the liquid is absorbed before adding more broth. Continue until the rice is creamy and tender (about 20 minutes). - Add Pumpkin and Sage:
Stir in pumpkin puree and chopped sage. Adjust the seasoning with salt and pepper. If the risotto thickens, add more broth to achieve the desired consistency. - Sear the Scallops:
Heat a nonstick skillet over medium-high heat with olive oil. Season the scallops with salt and pepper, then sear for 2-3 minutes on each side until golden brown but still translucent inside. - Serve and Garnish:
Plate the risotto, top with seared scallops, and garnish with fresh sage or Parmesan. Serve immediately.
Notes
- Make Ahead: You can prepare the risotto a day ahead and reheat with a splash of broth to restore its creamy consistency.
- Substitutes: If you can’t find scallops, shrimp, grilled chicken, or roasted mushrooms are great alternatives. For a vegan version, omit the scallops and cheese, use olive oil, and a plant-based alternative for Parmesan.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 7g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg