Pumpkin Risotto with Seared Scallops
Nov 23, 2024 10:44 AM
A cozy and delicious recipe for creamy Pumpkin Risotto with Seared Scallops! This meal is perfect for a special night in or a fun, indulgent weekend meal. It's a fall favorite for sure!
We’re all about the spirit of pumpkin season with our Pumpkin Risotto with Seared Scallops. Risotto is one of my favorite foods EVER. I love it so much because it’s easy to make, extra comforting and so tasty. I also love that there are hundreds of flavor variations for risotto, like this pumpkin version today.
I topped this pumpkin risotto off with some buttery seared scallops and some simple (and highly addictive) candied pancetta. The flavor of the scallops and candied pancetta pair really nicely with the mild and creamy flavor of the pumpkin risotto.
Ingredients:
Pumpkin Risotto
- 15 ounces canned pumpkin purée
- 2 tablespoons heavy cream
- 2 tablespoons light brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch ground clove
- 1/4 cup chicken stock (vegetable stock is fine)
- 6 tablespoons (3/4 stick) unsalted butter divided
- 4 1/2 cups low sodium chicken broth
- 2 tablespoons extra virgin olive oil
- 1/2 diced yellow onion
- 1 minced garlic clove
- 2 cups Arborio rice
- 1/4 cup softened mascarpone cheese
- 1/4 cup grated parmesan cheese
- 1 tablespoon minced thyme
- salt and pepper to taste
Seared Scallops
- 2 tablespoons extra virgin olive oil
- 12 large scallops cleaned and beards removed
- salt and pepper to taste
Confetti Candied Pancetta
- 1/2 teaspoon extra virgin olive oil
- 2 ounces very finely diced pancetta
- 2 tablespoons light brown sugar
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
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