Description
Creamy pumpkin risotto topped with seared scallops. A comforting and elegant dish.
Ingredients
Scale
- 1 cup arborio rice
- 2 cups pumpkin puree
- 4 cups vegetable broth, warmed
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 12 sea scallops
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion and garlic. Cook until soft, about 3 minutes.
- Add arborio rice. Stir for 1 minute until lightly toasted.
- Add warm vegetable broth one ladle at a time, stirring constantly. Wait until each addition is absorbed before adding the next. Continue for about 18 minutes.
- Stir in pumpkin puree and Parmesan cheese. Cook for 2 more minutes. Season with salt and pepper.
- While risotto cooks, heat remaining oil in a skillet over high heat. Pat scallops dry and season with salt. Sear for 2 minutes per side until golden brown.
- Serve risotto topped with scallops and fresh parsley.
Notes
- Use warm broth to keep the cooking process steady.
- Do not overcook scallops; they should be opaque and firm.
- For a dairy-free version, omit Parmesan or use a vegan alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 45mg