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
Units
Scale
- 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