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Pumpkin Risotto with Seared Scallops

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.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • 4 cups vegetable broth
  • 1 1/2 cups pumpkin puree
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • Salt and pepper, to taste
  • 12 scallops, patted dry
  • 2 tbsp butter
  • Fresh parsley, chopped, for garnish
  • 1/4 cup freshly grated Parmesan cheese

Instructions

Prepare the Risotto Base

  1. Heat olive oil in a large pan over medium heat. Add chopped onion and cook until softened and translucent.

  2. Add Arborio rice to the pan and toast for 1-2 minutes, stirring constantly.

  3. Pour in the white wine and stir until absorbed.

  4. 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

  1. 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

  1. 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.

Bring it All Together

  1. To serve, spoon risotto into bowls, top with seared scallops, sprinkle with Parmesan, and garnish with parsley.

Notes

  • Keep your broth warm for better risotto consistency.
  • Stir frequently, but not constantly, to achieve the perfect creamy texture.
  • Ensure scallops are dry before searing for the best golden crust.

Nutrition

Find it online: https://cookedbyandy.com/pumpkin-risotto-with-seared-scallops/