I know, I know… risotto sounds like it might be too fancy to make on a weeknight, right? But trust me, this pumpkin risotto with seared scallops is not only surprisingly simple to whip up, it’s one of those dishes that feels like a hug in a bowl. The creamy pumpkin risotto is perfectly balanced with the sweet, tender scallops, making it a fall favorite that’ll have everyone asking for seconds. It’s elegant enough for a special occasion but comforting enough for a cozy dinner at home.

Why You’ll Love This Recipe

The pumpkin adds a lovely sweetness that pairs perfectly with the rich, creamy risotto.
Seared scallops take this dish to another level of elegance and flavor.
It’s a great way to use fall pumpkin in a savory dish—not just for pies and lattes!
You can easily adjust the flavors to suit your taste—more cheese, less spice, it’s up to you!

Ingredients (A Sneak Peek)

You’ll find the full ingredient list below, but here’s a little preview:

Arborio rice for that perfect risotto texture
Pumpkin puree for richness and sweetness
Scallops, of course!
White wine, vegetable broth, and Parmesan cheese for depth of flavor
A few warm spices like nutmeg and cinnamon to make the risotto extra cozy

Directions

Prepare the Risotto Base

Start by heating a bit of olive oil in a large pan over medium heat. Add in your chopped onion and cook until it’s softened and translucent. Then, add the Arborio rice and let it toast for a minute or two, stirring constantly. This helps to bring out the starch, which will make the risotto creamy.

Add the Wine and Broth

Once your rice is lightly toasted, pour in the white wine and stir until it’s mostly absorbed. This step brings a nice depth of flavor to the dish. After the wine is absorbed, begin adding your vegetable broth—just a ladle at a time, stirring frequently, letting the liquid absorb before adding more. This can take about 20 minutes, but it’s worth every minute.

Stir in the Pumpkin

Once your risotto is creamy and tender, it’s time to stir in the pumpkin puree. This is where the magic happens, as it transforms the dish into a rich, fall-flavored delight. Add a dash of cinnamon, nutmeg, and a little salt and pepper. Stir well and keep the heat on low to let everything come together.

Sear the Scallops

While your risotto is simmering, heat another pan with some oil and butter over high heat. Once it’s hot, add the scallops—make sure they’re dry before adding them to the pan for the best sear. Cook the scallops for about 2-3 minutes per side until they’re golden brown and just cooked through. You want them to be crisp on the outside and tender on the inside.

Bring it All Together

Once the risotto is ready, plate it up by spooning a generous portion of the pumpkin risotto into bowls, and top each serving with a few beautifully seared scallops. Add a sprinkle of freshly grated Parmesan and a touch of fresh parsley for that pop of color.

Expert Tips and Tricks

Keep your broth warm while adding it to the rice—this helps the risotto cook evenly.
Stir frequently, but don’t obsess over it! Just make sure to keep it moving every so often to get that creamy texture.
Don’t skip the drying step for the scallops—they’ll sear much better without any moisture.
If you can’t find fresh scallops, frozen will work, just make sure to thaw and pat them dry before searing.

Recipe Variations and Possible Substitutions

If you can’t get your hands on fresh scallops, shrimp or even chicken can be a great substitute.
Add some fresh sage to the risotto for a more earthy flavor that pairs wonderfully with pumpkin.
You can use vegetable stock or chicken stock based on what you have on hand.
Make it even creamier by adding a spoonful of mascarpone cheese or a little heavy cream right at the end.

Serving and Pairing Suggestions

This dish pairs beautifully with a light, crisp white wine like Sauvignon Blanc or Chardonnay. If you’re serving it as a full meal, a simple green salad with lemon vinaigrette on the side is perfect. You can also add a crunchy baguette for scooping up the extra creamy risotto!

Storage and Reheating Tips

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat, adding a little extra broth or water to loosen up the risotto as it can thicken when it cools.

FAQs

Can I make this risotto ahead of time?
Risotto is best served fresh, but you can prep the risotto base and then reheat it when you’re ready to serve. Just add the pumpkin and spices before serving.

What can I use if I can’t find fresh scallops?
You can use shrimp, chicken, or even roasted vegetables like Brussels sprouts or cauliflower as a substitute.

Can I use canned pumpkin for this recipe?
Yes! Canned pumpkin is a great substitute and will work just as well as fresh puree.

Is this recipe gluten-free?
Yes! This recipe is naturally gluten-free, so you can enjoy it without any worries.

Conclusion

If you’re craving something cozy, flavorful, and a little bit indulgent, this pumpkin risotto with seared scallops is a must-try. It’s a perfect balance of creamy, savory, and a little sweet—just what you need for those chilly fall evenings. Plus, it’s an impressive dish that’ll make you feel like a gourmet chef, even though it’s totally doable at home.

Pumpkin Risotto with Seared Scallops

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This pumpkin risotto with seared scallops combines creamy pumpkin risotto with the tender sweetness of seared scallops. It’s a fall favorite that’s both comforting and elegant, perfect for weeknights or special occasions.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American, Fall
Diet: Gluten Free

Instructions

Prepare the Risotto Base

Heat olive oil in a large pan over medium heat. Add chopped onion and cook until softened and translucent.
Add Arborio rice to the pan and toast for 1-2 minutes, stirring constantly.
Pour in the white wine and stir until absorbed.
Begin adding vegetable broth one ladle at a time, stirring frequently, letting each addition absorb before adding more. This will take about 20 minutes.

Stir in the Pumpkin

Once the rice is creamy and tender, stir in the pumpkin puree along with cinnamon, nutmeg, salt, and pepper. Keep heat on low to combine.

Sear the Scallops

While the risotto is simmering, heat another pan with butter and oil over high heat. Add the scallops to the pan and cook for 2-3 minutes per side until golden brown and cooked through.