Pumpkin Risotto with Seared Scallops
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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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Pumpkin Risotto with Seared Scallops

Pumpkin Risotto with Seared Scallops

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  • Author: Lily Carter
  • 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

Scale

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

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

2. Sauté the Aromatics

  • In a large pan, heat butter and olive oil over medium heat.

  • Add shallots and cook until soft (about 2 minutes).

  • Stir in garlic and cook for 30 seconds, until fragrant.

3. Cook the Risotto

  • Add Arborio rice and toast for 1-2 minutes, stirring constantly.

  • Pour in white wine and let it absorb completely.

  • Begin adding warm broth, one ladle at a time, stirring frequently until absorbed.

  • Continue adding broth and stirring for 18-20 minutes, until the rice is tender and creamy.

  • Stir in pumpkin puree, nutmeg, salt, black pepper, Parmesan cheese, and thyme.

  • Remove from heat and cover while preparing the scallops.

4. Sear the Scallops

  • Pat scallops completely dry with a paper towel.

  • Season both sides with salt and pepper.

  • Heat olive oil and butter in a large pan over high heat.

  • Once the pan is very hot, place the scallops in the pan, flat side down.

  • Sear for 1.5 to 2 minutes per side, until a golden-brown crust forms.

  • Remove from heat and let them rest for 1 minute.

5. Serve and Enjoy

  • Divide the pumpkin risotto onto plates.

  • Top with seared scallops and garnish with fresh thyme and extra Parmesan.

  • 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 scallopsPat 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

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