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Perfect 40-Min Pumpkin Risotto with Scallops

Pumpkin Risotto with Scallops
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Creamy pumpkin risotto topped with seared scallops. This dish combines sweet pumpkin and savory scallops for a satisfying meal.

Ingredients

Scale
  • 1 cup Arborio rice
  • 2 cups pumpkin puree
  • 4 cups vegetable broth
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound scallops
  • 1 tablespoon butter
  • Fresh parsley for garnish

Instructions

  1. Heat vegetable broth in a saucepan. Keep it warm.
  2. In a large pan, heat olive oil over medium heat. Add onion and garlic. Cook until soft.
  3. Add Arborio rice. Stir for 1 minute.
  4. Add a ladle of warm broth to the rice. Stir until absorbed.
  5. Continue adding broth one ladle at a time. Stir constantly until rice is creamy and tender. This takes about 18 minutes.
  6. Stir in pumpkin puree, Parmesan cheese, salt, and pepper. Cook for 2 minutes.
  7. Pat scallops dry with a paper towel. Season with salt and pepper.
  8. In a separate pan, melt butter over high heat. Sear scallops for 2 minutes per side until golden.
  9. Serve risotto in bowls. Top with scallops and garnish with parsley.

Notes

  • Use warm broth to keep the cooking process consistent.
  • Stir risotto frequently for creamy texture.
  • Do not overcook scallops. They should be opaque in the center.

Nutrition

Find it online: https://www.recipekitchenhub.com/pumpkin-risotto-with-scallops/