Pumpkin Risotto with Seared Scallops Recipe

The aroma alone, as this dish simmers, is enough to transport you to a cozy autumnal evening. Pumpkin Risotto with Seared Scallops isn’t just a meal; it’s an experience. My family, usually a tough crowd to impress with anything beyond pasta and meatballs, was utterly captivated by this recipe. The creamy, subtly sweet risotto, infused with the earthy notes of pumpkin and sage, was the perfect bed for the succulent, perfectly seared scallops. Even my youngest, who typically shies away from anything remotely “fancy,” devoured a plateful and asked for seconds! It’s a dish that manages to be both elegant and comforting, sophisticated yet approachable – a true testament to the magic that happens when fall flavors meet seafood perfection. If you’re looking to impress without stress, or simply want to treat yourself to a restaurant-quality meal at home, look no further. This Pumpkin Risotto with Seared Scallops is your answer.

Ingredients

This recipe thrives on fresh, quality ingredients. Each component plays a vital role in creating the symphony of flavors and textures that make this dish so extraordinary. Let’s break down each ingredient and discuss why they are essential:

• For the Pumpkin Risotto:
  • 1 ½ cups Arborio Rice: Arborio rice is the cornerstone of any good risotto. Its high starch content is crucial for achieving that signature creamy texture. When cooked, Arborio releases starch, creating a naturally thick and luscious sauce without the need for excessive cream. Look for good quality Arborio; the grains should be plump and pearly white. Substituting with other types of rice is not recommended as you won’t achieve the same creamy consistency.
  • 1 small Sugar Pumpkin (about 2-3 pounds), roasted and pureed: Fresh pumpkin puree is far superior to canned. Roasting the pumpkin intensifies its natural sweetness and brings out a deeper, richer flavor. Sugar pumpkins, also known as pie pumpkins, are ideal due to their less watery flesh and sweeter taste compared to larger carving pumpkins. Roasting also makes the pumpkin puree smoother and less stringy, essential for a silky risotto. If you absolutely must use canned pumpkin puree, ensure it is 100% pumpkin puree and not pumpkin pie filling, which contains added sugars and spices that will alter the flavor profile of the risotto.
  • 6 cups Hot Vegetable Broth (low sodium): Hot broth is absolutely critical for proper risotto cooking. Adding cold broth will lower the temperature of the rice and disrupt the cooking process, leading to unevenly cooked risotto. Low sodium broth is preferred so you can control the salt level yourself. Vegetable broth complements the pumpkin’s sweetness and keeps the risotto vegetarian-friendly. Chicken broth can also be used for a richer flavor if you prefer, but vegetable broth allows the pumpkin and sage flavors to shine more brightly. Ensure the broth is simmering gently on the stovetop throughout the risotto-making process.
  • ½ cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc): White wine adds a crucial layer of acidity and complexity to the risotto. It deglazes the pan and provides a bright counterpoint to the richness of the pumpkin and cheese. Pinot Grigio or Sauvignon Blanc are excellent choices due to their crispness and dryness. Avoid sweet wines, as they will clash with the savory flavors of the dish. If you prefer to omit alcohol, you can substitute with an equal amount of additional vegetable broth, but the wine does contribute significantly to the overall flavor depth.
  • ½ cup Grated Parmesan Cheese, plus extra for serving: Parmesan cheese is essential for adding umami, saltiness, and richness to the risotto. Use freshly grated Parmesan for the best flavor and melting quality. Pre-grated Parmesan often contains cellulose and doesn’t melt as smoothly. Parmigiano-Reggiano is the gold standard, but Grana Padano is a more budget-friendly and still delicious alternative. The Parmesan is stirred in at the end to create a creamy, cheesy finish.
  • ¼ cup Heavy Cream (optional, for extra richness): Heavy cream is optional but adds an extra layer of luxuriousness to the risotto. It enhances the creaminess and provides a richer mouthfeel. If you prefer a lighter risotto, you can omit the heavy cream without significantly compromising the texture. However, for a truly decadent experience, a touch of heavy cream is highly recommended.
  • 2 tablespoons Olive Oil: Olive oil is used for sautéing the shallots and toasting the rice. Use a good quality extra virgin olive oil for the best flavor. It provides a subtle fruity and peppery note that complements the other ingredients.
  • 1 small Shallot, finely minced: Shallots have a milder, sweeter flavor than onions, making them ideal for risotto. They provide an aromatic base for the dish without overpowering the delicate pumpkin and sage flavors. Mince the shallot finely to ensure it cooks evenly and melts into the risotto.
  • 2 cloves Garlic, minced: Garlic adds another layer of savory depth and aroma to the risotto. Freshly minced garlic is always best. Add it after the shallots have softened to prevent it from burning and becoming bitter.
  • 2 tablespoons Fresh Sage, finely chopped: Fresh sage is the quintessential autumnal herb and pairs perfectly with pumpkin. Its earthy, slightly peppery flavor complements the sweetness of the pumpkin and adds a fragrant aroma to the risotto. Use fresh sage for the best flavor; dried sage is not a suitable substitute in this recipe. Chop the sage finely to release its flavor throughout the risotto.
  • Salt and freshly ground Black Pepper, to taste: Seasoning is crucial for bringing out the flavors of all the ingredients. Salt enhances the sweetness of the pumpkin and the savory notes of the cheese and sage. Freshly ground black pepper adds a subtle warmth and spice. Season generously throughout the cooking process, tasting and adjusting as needed.
• For the Seared Scallops:
  • 1 pound Dry Sea Scallops (about 16-20 scallops): Sea scallops are the star of this dish. Look for “dry” scallops, which means they haven’t been treated with water or sodium tripolyphosphate, a preservative that can make scallops watery and prevent them from searing properly. Dry scallops will sear beautifully and have a naturally sweet, briny flavor. Pat the scallops very dry with paper towels before searing to ensure a good crust.
  • 2 tablespoons Olive Oil: Olive oil is used for searing the scallops. Its higher smoke point compared to butter makes it ideal for achieving a golden-brown sear.
  • 2 tablespoons Butter: Butter adds richness and flavor to the seared scallops. Adding butter towards the end of the searing process helps to create a beautiful golden-brown crust and adds a nutty, delicious flavor.
  • 1 clove Garlic, minced: A touch of garlic infused into the butter during searing enhances the flavor of the scallops without overpowering their delicate taste.
  • Fresh Lemon Juice, for finishing: A squeeze of fresh lemon juice brightens the flavors of the seared scallops and cuts through the richness of the risotto. It adds a welcome touch of acidity and freshness.
  • Salt and freshly ground Black Pepper, to taste: Season the scallops generously with salt and pepper before searing to enhance their natural flavor.
  • Fresh Parsley, chopped (for garnish, optional): Fresh parsley adds a pop of color and freshness as a garnish. It also provides a subtle herbaceous note that complements both the scallops and the risotto.

Instructions

Creating this Pumpkin Risotto with Seared Scallops is a rewarding culinary journey. While risotto requires a bit of attention, the steps are straightforward, and the result is well worth the effort. Follow these detailed instructions for perfect results:

1. Prepare the Pumpkin Puree (if using fresh): Preheat your oven to 400°F (200°C). Cut the sugar pumpkin in half lengthwise and scoop out the seeds and stringy pulp. Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast for 45-60 minutes, or until the pumpkin flesh is very tender when pierced with a fork. Let cool slightly, then scoop out the flesh and puree in a food processor or blender until smooth. Measure out 1 ½ cups of puree for the risotto. Set aside any remaining puree for other uses (soups, muffins, etc.). If using canned pumpkin puree, skip this step and measure out 1 ½ cups.
2. Heat the Broth: In a saucepan, heat the vegetable broth and keep it simmering gently over low heat throughout the risotto-making process. This ensures the broth is always hot when added to the rice, maintaining the cooking temperature and proper starch release.
3. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the minced shallot and cook until softened and translucent, about 3-4 minutes. Do not brown the shallots; you want them to be soft and fragrant. Add the minced garlic and cook for another minute, until fragrant but not browned. Be careful not to burn the garlic, as it will become bitter.
4. Toast the Rice: Add the Arborio rice to the pot and stir constantly for 2-3 minutes, until the grains are translucent around the edges and slightly toasted. This toasting process is crucial for developing the nutty flavor of the risotto and helps the rice absorb liquid gradually. You should hear a slight crackling sound as the rice toasts.
5. Deglaze with White Wine: Pour in the white wine and stir constantly until it is completely absorbed by the rice, about 1-2 minutes. The wine will deglaze the bottom of the pot, lifting any flavorful browned bits. The alcohol will evaporate, leaving behind a bright, acidic flavor.
6. Add Broth Gradually: Add 1 cup of the hot vegetable broth to the rice and stir constantly until it is absorbed. Continue adding the hot broth, ½ cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This gradual addition of broth and constant stirring is the key to creamy risotto. It releases the starch from the rice, creating a naturally thick and luscious sauce. This process will take approximately 20-25 minutes.
7. Incorporate Pumpkin and Sage: When the risotto is creamy and the rice is al dente (tender but with a slight bite in the center), stir in the pumpkin puree and chopped fresh sage. Cook for another 2-3 minutes, stirring constantly, until the pumpkin is heated through and evenly incorporated. Taste and adjust seasoning with salt and pepper as needed. Remember that the Parmesan cheese will also add saltiness.
8. Finish with Cheese and Cream (Optional): Remove the risotto from the heat and stir in the grated Parmesan cheese and heavy cream (if using). Stir vigorously until the cheese is melted and the risotto is creamy and smooth. The “mantecatura” stage, as Italians call it, is crucial for achieving the perfect creamy texture.
9. Sear the Scallops: While the risotto is resting (or even while you are making the final additions), prepare the scallops. Pat the sea scallops very dry with paper towels. This is essential for achieving a good sear. Season the scallops generously with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and sizzling. Add the minced garlic to the pan and cook for about 30 seconds, until fragrant.
10. Sear Scallops to Perfection: Carefully place the scallops in the hot skillet, making sure not to overcrowd the pan. Sear for 2-3 minutes per side, until golden brown and caramelized on the outside and opaque and cooked through in the center. Avoid overcooking the scallops, as they will become rubbery. The center should be just cooked through and still slightly tender.
11. Assemble and Serve: To serve, spoon a generous portion of pumpkin risotto onto each plate. Top with 3-4 seared scallops. Squeeze a bit of fresh lemon juice over the scallops and garnish with chopped fresh parsley (if desired) and extra grated Parmesan cheese. Serve immediately and enjoy the exquisite combination of creamy pumpkin risotto and perfectly seared scallops.

Nutrition Facts

(Please note: Nutritional values are estimates and can vary based on specific ingredients used and serving sizes.)

Serving Size: Approximately 1 ½ cups of risotto with 3-4 scallops

Calories per Serving (estimated): 550-650 calories

• Protein: 30-35g
• Fat: 25-30g (This will vary depending on the amount of olive oil, butter, and heavy cream used)
  • Saturated Fat: 10-15g
• Cholesterol: 150-200mg
• Sodium: 500-700mg (Varies based on broth and salt added)
• Carbohydrates: 60-70g
  • Fiber: 5-7g
  • Sugar: 10-15g (Primarily from pumpkin and wine)

Important Note: These values are estimates. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

• Prep Time: 30 minutes (includes pumpkin roasting if using fresh)
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes

(If using canned pumpkin puree, reduce prep time to approximately 15 minutes)

How to Serve

This Pumpkin Risotto with Seared Scallops is elegant enough to be a standalone main course, but it can also be enhanced with thoughtful side dishes and accompaniments. Here are some serving suggestions:

• As a Main Course:
  • Serve immediately after preparation for the best texture and flavor.
  • Portion generously onto warmed plates.
  • Garnish with fresh parsley and extra Parmesan cheese.
  • A lemon wedge on the side allows guests to add an extra squeeze of brightness.
• Side Dishes to Complement:
  • Simple Green Salad: A light, crisp green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the risotto. Arugula or mixed greens work well.
  • Roasted Asparagus or Broccoli: Roasted vegetables add another layer of flavor and texture. Asparagus or broccoli roasted with olive oil, salt, and pepper are excellent choices.
  • Crusty Bread: Serve with warm, crusty bread to soak up any leftover risotto sauce. Focaccia or a baguette would be delicious.
• Wine Pairing Suggestions:
  • Dry White Wine (same as used in the recipe): Pinot Grigio or Sauvignon Blanc are excellent pairings as their crisp acidity complements the richness of the risotto and the sweetness of the scallops.
  • Oaked Chardonnay: A slightly oaked Chardonnay can also pair well, offering a richer, buttery note that harmonizes with the creaminess of the risotto.
  • Rosé Wine (Dry): A dry rosé, especially one with good acidity, can be a versatile pairing, particularly in warmer months.
• Appetizer Ideas (if serving as part of a multi-course meal):
  • Caprese Salad: Simple and refreshing, a Caprese salad with tomatoes, mozzarella, and basil is a classic Italian starter.
  • Prosciutto and Melon: The salty prosciutto and sweet melon provide a delightful contrast and prepare the palate for the richer main course.
  • Bruschetta: Toasted bread topped with tomatoes, garlic, and basil is a flavorful and easy appetizer.
• Dessert Suggestions to Follow:
  • Apple Crisp or Apple Pie: Continue the autumnal theme with a warm apple dessert.
  • Panna Cotta: A light and creamy panna cotta provides a delicate and elegant finish to the meal.
  • Pumpkin Pie (smaller portion): If you truly embrace pumpkin, a small slice of pumpkin pie (perhaps deconstructed) can be a festive dessert.

Additional Tips for Perfect Pumpkin Risotto with Seared Scallops

1. Use Hot Broth: Always use hot broth when making risotto. Cold broth will cool down the rice and interrupt the cooking process, leading to unevenly cooked risotto. Keep the broth simmering gently on the stovetop throughout the cooking time.
2. Stir Constantly (or almost): While “constant” stirring might be slightly exaggerated, frequent stirring is crucial. Stirring helps release the starch from the Arborio rice, creating the creamy texture that defines risotto. Aim to stir at least every minute or two, and especially after each addition of broth.
3. Don’t Rinse the Rice: Arborio rice should not be rinsed before cooking. The starch on the surface of the rice is essential for achieving the creamy texture of risotto. Rinsing will remove this starch and result in a drier, less creamy dish.
4. Pat Scallops Dry: For perfectly seared scallops, pat them very dry with paper towels before searing. Excess moisture will prevent them from browning properly and create steam instead of a sear. A dry surface allows for maximum contact with the hot pan, resulting in a beautiful golden-brown crust.
5. Don’t Overcrowd the Pan When Searing: Sear scallops in batches if necessary to avoid overcrowding the pan. Overcrowding will lower the temperature of the pan and cause the scallops to steam instead of sear. Give the scallops enough space in the pan so they can sear properly and develop a golden-brown crust.

FAQ Section

Q1: Can I use canned pumpkin puree instead of fresh?

A: Yes, you can use canned pumpkin puree for convenience. Ensure it is 100% pure pumpkin puree, not pumpkin pie filling. Freshly roasted pumpkin puree will have a richer, more intense flavor, but canned pumpkin puree is a perfectly acceptable and quicker alternative.

Q2: Can I make the risotto ahead of time?

A: Risotto is best served immediately. However, you can prepare the risotto up to the point of adding the Parmesan and cream. Cool it quickly and store it in the refrigerator for up to 24 hours. When ready to serve, reheat the risotto in a saucepan with a little extra broth until creamy and heated through, then finish with Parmesan and cream and sear the scallops fresh.

Q3: What if I can’t find Arborio rice? Can I use another type of rice?

A: Arborio rice is the best choice for risotto due to its high starch content. If you absolutely cannot find Arborio, Carnaroli rice is a good substitute, though it may require slightly longer cooking time. Other types of rice, like long-grain rice or basmati rice, are not suitable for risotto as they do not release enough starch to create the desired creamy texture.

Q4: Can I make this recipe vegetarian?

A: Yes, this recipe is already vegetarian if you use vegetable broth. Ensure your Parmesan cheese is vegetarian-friendly (some Parmesan uses animal rennet). To make it vegan, you would need to substitute the Parmesan with a vegan Parmesan alternative and omit the heavy cream, or use a plant-based cream alternative, although the texture might be slightly different without the dairy.

Q5: How do I know when the risotto is cooked perfectly?

A: Perfectly cooked risotto should be creamy and flow gently on a plate. The rice grains should be al dente – tender but with a slight bite in the center. When you run a spoon through the risotto, it should slowly flow back together. Taste the risotto frequently during the last few additions of broth to check for doneness.

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