A recipe for Pumpkin Risotto Pumpkin Risotto recipe with seared scallops. Risotto is one of my favorite foods. EVER. I love it so much because it’s so easy to make and you can add all kinds of things to it. Getting into the spirit of fall, while trying to ignore this totally non-fall weather we’ve been experiencing in L.A. (BOO!) lately, I decided to make some pumpkin risotto. I love pumpkin almost as much as I love risotto….almost. To me pumpkin is something that’s completely underrated. Sure, there’s pumpkin spice lattes (totally yum) and pumpkin pie (again, yum), but there’s so much you can do with pumpkin that I want to see done more often, like maybe pumpkin ale beer brats?…roasted pumpkin hummus?….or even baked pumpkin chips?! Today we’re sticking with pumpkin risotto and topping it off with seared scallops(light and sweet to compliment the pumpkin flavor) and a confetti of candied pancetta (because confetti is fun and candied pancetta is awesome). You can save time on this already simple dish by making the pumpkin puree mixture a day or two a head of time. If you’re feeling ambitious you can go ahead and roast your own pumpkin instead of using canned, but I think canned pumpkin puree works just fine, plus it saves mucho time. Okay, enjoy! xx Jenny

Pumpkin Risotto with Seared Scallops
Serves 6

Ingredients:
pumpkin risotto:
1¼ cups pumpkin puree
2 tablespoons heavy cream
2 tablespoons light brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
pinch ground clove
¼ cup hot vegetable broth
6 tablespoons (3/4 stick) unsalted butter, divided
4 to 5 cups low sodium chicken broth
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
1 clove garlic, minced
2 cups Arborio rice
2 tablespoons mascarpone cheese, softened
¼ cup parmesan cheese, grated
1 tablespoon fresh thyme, minced
salt and pepper to taste
seared scallops:
2 tablespoons extra virgin olive oil (plus more, if needed)
18 large scallops, cleaned
salt and pepper to taste
confetti candied pancetta:
½ teaspoon extra virgin olive oil
4 ounces pancetta, micro diced (really small)
2 tablespoons light brown sugar

Directions:
1. For the risotto: Stir together the first six ingredients for the risotto into a small pot and bring to a simmer.
2. Simmer for about 5 minutes. Remove mixture from the heat and pour into a blender with the broth, season with salt and pepper and blend.
3. With the motor running, add ¼ cup of butter into the blender, 1 tablespoon at a time. Blend until smooth, about 3 minutes.
4. Pour the mixture into a bowl and set aside until ready to use.
5. Pour the chicken broth into a medium pot and warm over low heat.
6. Place a large pan over medium heat and melt the remaining butter and olive oil.
7. Add the onion and garlic and sauté for about 3 minutes.
8. Add the rice and sauté for 3 to 5 minute or until each grain of rice is coated in oil and there is a white dot in the center of each grain.
9. Begin adding the warm broth to the rice, one ladle full at a time, stirring frequently.
10. Each time the liquid evaporates, add another ladle of broth and continue to stir.
11. Continue to add liquid and stir until the rice is al dente, 20-25 minutes.
12. Stir in the pumpkin puree until completely combined.
13. Stir in the mascarpone and parmesan until smooth. Fold in the thyme and season with salt and pepper.
14. For the scallops: Heat the oil in a heavy bottom skillet, over medium-high heat.
15. Season each scallop with salt and pepper.
16. Sear the scallops, in batches, for 3-4 minutes on each side.
17. For the candied confetti pancetta:: Heat the oil in a heavy bottom skillet, over medium high heat,
18. Add the pancetta to the pan and cook until the fat has rendered off and the pancetta has become crispy.
19. Drain all but 2 teaspoons of grease from the pan and return to the stove, over medium heat.
20. Sprinkle both sugars over the pancetta and stir until the sugar melts and had coated the pancetta.
21. Spread the candied confetti-pancetta onto a sheet pan lined with parchment and allow to cool and slightly harden.
22. To assemble: Fill six bowls with risotto and top each with three scallops; finish each bowl with a sprinkle of pancetta. Serve immediately.

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