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.
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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