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!
PrintPumpkin Risotto with Seared Scallops
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian, Seafood
Description
This Pumpkin Risotto with Seared Scallops is a perfect blend of creamy, comforting risotto and elegant seafood flavors. The velvety, pumpkin-infused rice is seasoned with warm spices and finished with perfectly golden seared scallops, creating a restaurant-quality dish that’s surprisingly simple to make at home. Whether you’re preparing it for a cozy fall dinner or a special date night, this dish is sure to impress!
Ingredients
For the Pumpkin Risotto:
- 1 1/2 cups Arborio rice
- 4 cups vegetable or chicken broth (kept warm)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup pumpkin puree (canned or homemade)
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves (plus more for garnish)
For the Seared Scallops:
- 12 large sea scallops (patted dry)
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper, to taste
Optional Garnishes:
- Extra Parmesan cheese
- Toasted pumpkin seeds
Instructions
1. Warm the Broth
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In a saucepan, heat the vegetable or chicken broth over low heat and keep warm.
2. Sauté the Aromatics
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In a large pan, heat butter and olive oil over medium heat.
-
Add shallots and cook until soft (about 2 minutes).
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Stir in garlic and cook for 30 seconds, until fragrant.
3. Cook the Risotto
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Add Arborio rice and toast for 1-2 minutes, stirring constantly.
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Pour in white wine and let it absorb completely.
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Begin adding warm broth, one ladle at a time, stirring frequently until absorbed.
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Continue adding broth and stirring for 18-20 minutes, until the rice is tender and creamy.
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Stir in pumpkin puree, nutmeg, salt, black pepper, Parmesan cheese, and thyme.
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Remove from heat and cover while preparing the scallops.
4. Sear the Scallops
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Pat scallops completely dry with a paper towel.
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Season both sides with salt and pepper.
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Heat olive oil and butter in a large pan over high heat.
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Once the pan is very hot, place the scallops in the pan, flat side down.
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Sear for 1.5 to 2 minutes per side, until a golden-brown crust forms.
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Remove from heat and let them rest for 1 minute.
5. Serve and Enjoy
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Divide the pumpkin risotto onto plates.
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Top with seared scallops and garnish with fresh thyme and extra Parmesan.
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Optionally, sprinkle with toasted pumpkin seeds for added texture.
Notes
- Use warm broth – Adding cold broth can slow down the cooking process and affect texture.
- Stir frequently but not constantly – Over-stirring can make risotto gummy instead of creamy.
- Get a perfect sear on scallops – Pat them dry before cooking and avoid overcrowding the pan.
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 3g
- Sodium: 570mg
- Fat: 14g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g