Pumpkin Risotto with Seared Scallops

A Creamy, Comforting, and Elegant Dish

This Pumpkin Risotto with Seared Scallops is the perfect balance of rich, creamy comfort food and elegant seafood flavors. The velvety pumpkin-infused risotto is infused with warm spices, complemented by perfectly golden seared scallops for a restaurant-quality dish that’s surprisingly simple to make at home. Whether you’re cooking for a cozy dinner or an impressive date night meal, this dish will surely impress!

Why You’ll Love This Recipe?

• Luxuriously creamy – The natural sweetness of pumpkin adds depth and creaminess to classic risotto.
• Elegant yet easy – Seared scallops elevate this dish while remaining simple to prepare.
• Perfect for fall and winter – Warm flavors and comforting textures make this an ideal seasonal dish.

Ingredient Notes

• Arborio Rice – Essential for achieving the creamy texture of risotto.
• Pumpkin Puree – Adds a velvety, slightly sweet depth to the dish.
• Vegetable or Chicken Broth – Slowly absorbed to create a rich, flavorful risotto.
• Shallots & Garlic – Provide a savory aromatic base.
• White Wine – Enhances depth of flavor and balances the richness.
• Parmesan Cheese – Adds umami and enhances creaminess.
• Butter – Used in both the risotto and for achieving a golden sear on the scallops.
• Scallops – Sweet, delicate, and perfectly seared to complement the risotto.
• Nutmeg & Thyme – Warm, earthy flavors that pair beautifully with pumpkin.
• Olive Oil – Helps create a crisp sear on the scallops.

Step-by-Step Instructions

1. Warm the Broth

• In a saucepan, heat the broth over low heat and keep warm.

2. Sauté the Aromatics

• In a large pan, melt butter over medium heat.
• Add shallots and garlic, cooking until soft and fragrant.

3. Cook the Risotto

• Stir in the Arborio rice and toast for about 1-2 minutes.
• Deglaze with white wine and let it absorb.
• Add the warm broth one ladle at a time, stirring constantly until absorbed.
• Continue this process for about 18-20 minutes until the rice is tender.
• Stir in pumpkin puree, nutmeg, and Parmesan cheese.

4. Sear the Scallops

• Pat the scallops dry and season with salt and pepper.
• Heat olive oil and butter in a pan over high heat.
• Sear scallops for 1.5-2 minutes per side until golden brown.
• Remove from heat and let rest for a minute.

5. Serve and Enjoy

• Plate the risotto and top with seared scallops.
• Garnish with fresh thyme and extra Parmesan.

Expert Tips for the Best Pumpkin Risotto

• Use warm broth – This helps the rice cook evenly and prevents temperature shocks.
• Stir frequently but not constantly – Too much stirring can make risotto gummy.
• Get a good sear on the scallops – Pat them dry before cooking for a perfect golden crust.

Serving Suggestions

• Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
• Serve with a side of roasted Brussels sprouts or garlic green beans.
• Add a sprinkle of toasted pumpkin seeds for extra texture.

Storage and Reheating Tips

Storing Leftovers

• Store risotto in an airtight container in the fridge for up to 3 days.
• Scallops are best eaten fresh but can be refrigerated for 1 day.

Reheating Instructions

• Reheat risotto on the stovetop with a splash of broth to restore its creamy consistency.
• Warm scallops gently in a pan over low heat to prevent overcooking.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned puree?

Yes! Roast and blend fresh pumpkin for a homemade alternative.

What can I use instead of scallops?

Try seared shrimp, grilled chicken, or roasted mushrooms for a vegetarian option.

Can I make this dish ahead of time?

You can partially cook the risotto ahead of time, stopping at about 75% doneness, then finish cooking with broth when ready to serve.

Final Thoughts

This Pumpkin Risotto with Seared Scallops is the ultimate fall-inspired gourmet dish, offering a perfect balance of creamy, nutty, and savory flavors. Try it for your next special meal and let me know how it turns out!

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