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    Home > Blog > Seasonal > Pumpkin Risotto with Seared Scallops

    Pumpkin Risotto with Seared Scallops

    by Jenny Park · Published: Oct 11, 2022

    Jump to Recipe
    A cozy and delicious recipe for creamy Pumpkin Risotto with Seared Scallops! This meal is perfect for a special night in or a fun, indulgent weekend meal. It's a fall favorite for sure!
    Pumpkin risotto with scallops and pancetta in a bowl.
    Close up on pumpkin risotto with scallops and candied pancetta.
    Two bowls of pumpkin risotto topped with scallops.
    Pumpkin risotto with scallops and pancetta in a bowl.
    Pumpkin risotto with seared scallops.

    We’re all about getting in the spirit of pumpkin season with our Pumpkin Risotto with Seared Scallops. Risotto is one of my favorite foods EVER. I love it so much because it’s easy to make, extra comforting and so tasty. I also love that there are hundreds of flavor variations for risotto, like our pumpkin version today.

    We topped our pumpkin risotto off with some buttery seared scallops and some simple (and highly addictive) candied pancetta. The flavor of the scallops and candied pancetta pair really nicely with the mild and creamy flavor of the pumpkin risotto.

    How to Make Our Pumpkin Risotto

    There are a couple of components for this recipe, the risotto, seared scallops, and the candied pancetta. All combined, this recipe is incredible.

    Ingredients for Pumpkin Risotto with scallops recipe on a kitchen counter.

    Process

    Pumpkin Risotto

    1. Combine pumpkin purée, heavy cream, light brown sugar, cinnamon, nutmeg, and clove into a small pot.
    2. Stir together and bring to a simmer over medium-low heat for about 5 minutes.
    Ingredients for pumpkin risotto in a pot.
    The base for pumpkin risotto cooking in a pot.
    1. Remove mixture from the heat and pour into a blender with 1/4 cup stock, season with salt and pepper and blend.
    2. With the motor running, add ¼ cup of butter into the blender, 1 tablespoon at a time. Blend until smooth, about 3 minutes.
    Blending pumpkin with stock to make a base for risotto.
    Pumpkin risotto base in a blender for pumpkin risotto recipe.
    1. Place a large pan over medium heat and melt the remaining butter and olive oil. Add the onion and garlic and sauté for about 3 minutes.
    2. 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.
    Sautéd onion and garlic in a pot.
    To make risotto add rice to the onion and garlic.
    1. Begin adding warm broth to the rice, one ladle full at a time, stirring frequently. Each time the liquid evaporates, add another ladle of broth and continue to stir.
    2. Continue to add liquid and stir until the rice is al dente, 20-25 minutes.
    Making risotto with stock and rice in a pot.
    Add all of the broth into the pot until the rice has soaked it all up.
    1. Stir in the pumpkin puree until completely combined.
    2. Stir in the mascarpone and parmesan until smooth.
    Pumpkin risotto in a pot.
    Adding some ingredients to pumpkin risotto.
    1. Add thyme and season with salt and pepper.
    2. Gently stir together until evenly mixed together.
    Seasoning pumpkin risotto in a stock pot.
    A finished batch of pumpkin risotto in a bit stock pot.

    Seared Scallops

    1. Heat the oil in a heavy bottom skillet, over medium-high heat. Season each scallop with salt and pepper. Sear the scallops, in batches, for 3-4 minutes on each side.
    Seared scallops in a skillet.

    Candied Pancetta

    1. Heat the oil in a skillet, over medium-high heat. Add the pancetta to the pan and cook until the fat has rendered off and the pancetta has become crispy. Drain all but 1 teaspoon of grease from the pan and return to the stove, over medium heat. Sprinkle sugar over the pancetta and stir until the sugar melts and had coated the pancetta.
    2. Spread the candied confetti-pancetta onto a sheet pan lined with parchment and allow to cool and slightly harden.
    Pancetta cooking in a skillet.
    Candied pancetta hardening on a baking sheet.

    Assembly

    1. Scoop the pumpkin risotto into bowls then top with freshly seared scallops, a sprinkle of candied pancetta and some fresh thyme.
    A close up of a bowl of pumpkin risotto with seared scallops and a spoon.

    Tools You Will Need

    • knife
    • cutting board
    • dry measuring cups
    • liquid measuring cups
    • measuring spoons
    • blender
    • large sauté pan with tall side
    • wooden spoon
    • small pot
    • ladle
    • tongs
    • sauté pan

    What Kind of Rice is Used to Make Risotto?

    Arborio rice, a starchy, short-grain Italian rice is the most commonly known, widely used and available rice used for risotto. Carnaroli and vialone nano are two other varieties of short-grain Italian rice used to make risotto.

    Make Ahead Instructions for Pumpkin Risotto and Candied Pancetta

    Make Ahead Pumpkin Risotto

    The risotto can be made and stored in an airtight container, in the refrigerator, for up to 3 days.

    To reheat, melt a couple tablespoons but into a pot over medium-low heat. Add risotto. Stir in 2 tablespoons stock (per cup of risotto) to risotto to loosen. Cook until risotto has heated through completely. Stir in 1/2 tablespoon mascarpone (per cup of risotto) and adjust salt and pepper as needed.

    Make Ahead Candied Pancetta

    Candied pancetta can be stored in an airtight container, in the refrigerator or up to 3 days. When ready to use, place pancetta in a skillet over medium-low heat and cook until heated through.

    Variations for Our Pumpkin Risotto Recipe

    • The pumpkin puree can be replaced with equal amounts butternut squash puree.
    • The spices in the pumpkin puree can be increased for a deeper pumpkin spice flavor or decreased for a more overall pure pumpkin flavor.
    • The seared scallops can be replaced by sautéed shrimp.
    • Leftover roast chicken makes a great substitution for the scallops, for a non-seafood alternative.
    • Seared shiitake or trumpet mushrooms make a delicious vegetarian option from scallops as well.
    • The candied pancetta can also be replaced with chopped candied pecans, but a couple sprinkles of salt should be added so you don’t miss out on the salty contrast the pancetta adds to the candied coating.
    A close up shot of Pumpkin Risotto with seared scallops.

    More Delicious Savory Pumpkin Recipes You Will Love

    • Creamy Pumpkin Soup recipe in a bowl with a spoon in it and parmesan crisps next to it, part of our Thanksgiving appetizers.
      Creamy Pumpkin Soup
    • A bowl of pumpkin mac and cheese for a fork in the pasta.
      Pumpkin Mac and Cheese
    • Cheesy Pumpkin Pancakes on a plate with a plate in the background of more pancakes.
      Cheesy Pumpkin Pancakes Recipe
    • Green bowls of pumpkin beer cheese soup with croutons and spoons.
      Pumpkin Beer Cheese Soup

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    Pumpkin risotto with scallops and pancetta in a bowl.

    Pumpkin Risotto with Seared Scallops

    5 from 50 votes
    PRINT RECIPE Pin Recipe
    A cozy and delicious recipe for creamy Pumpkin Risotto with Seared Scallops! This meal is perfect for a special night in or a fun, indulgent weekend meal. It's a fall favorite for sure!
    RECIPE BY Teri & Jenny
    Prep Time: 20 mins
    Cook Time: 48 mins
    Total Time: 1 hr 8 mins
    Servings: 4

      INGREDIENTS  

    pumpkin risotto

    • 1 (15 ounce) can pumpkin purée
    • 2 tablespoons heavy cream
    • 2 tablespoons light brown sugar
    • ¾ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • pinch ground clove
    • ¼ cup chicken stock (vegetable stock is fine)
    • 6 tablespoons (¾ stick) unsalted butter, divided
    • 4 to 5 cups low sodium chicken broth
    • 2 tablespoons extra virgin olive oil
    • 1/2 yellow onion, diced
    • 1 clove garlic, minced
    • 2 cups Arborio rice
    • 1/4 cup 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
    • 12 large scallops, cleaned and beards removed
    • salt and pepper to taste

    confetti candied pancetta

    • ½ teaspoon extra virgin olive oil
    • 2 ounces very finely diced pancetta
    • 2 tablespoons light brown sugar

      INSTRUCTIONS  

    risotto

    • Stir together the first six ingredients for the risotto into a small pot and bring to a simmer.
    • 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.
    • With the motor running, add ¼ cup of butter into the blender, 1 tablespoon at a time. Blend until smooth, about 3 minutes.
    • Pour the mixture into a bowl and set aside until ready to use.
    • Pour the chicken broth into a medium pot and warm over low heat.
    • Place a large pan over medium heat and melt the remaining butter and olive oil.
    • Add the onion and garlic and sauté for about 3 minutes.
    • 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.
    • Begin adding the warm broth to the rice, one ladle full at a time, stirring frequently.
    • Each time the liquid evaporates, add another ladle of broth and continue to stir.
    • Continue to add liquid and stir until the rice is al dente, 20-25 minutes.
    • Stir in the pumpkin puree until completely combined.
    • Stir in the mascarpone and parmesan until smooth. Fold in the thyme and season with salt and pepper.

    scallops

    • Heat the oil in a heavy bottom skillet, over medium-high heat.
    • Season each scallop with salt and pepper.
    • Sear the scallops, in batches, for 3-4 minutes on each side.

    candied pancetta

    • Heat the oil in a heavy bottom skillet, over medium-high heat.
    • Add the pancetta to the pan and cook until the fat has rendered off and the pancetta has become crispy, 3 to 4 minutes.
    • Drain all but 2 teaspoons of grease from the pan and return to the stove, over medium heat.
    • Sprinkle sugar over the pancetta and stir until the sugar melts and had coated the pancetta, about 2 minutes.
    • Spread the candied confetti-pancetta onto a sheet pan lined with parchment and allow to cool and slightly harden.

    assemble and serve

    • Fill 4 bowls with risotto and top each with three scallops; finish each bowl with a sprinkle of candied pancetta. Serve immediately.

      NOTES  

    Variations for Our Pumpkin Risotto Recipe
    • The pumpkin puree can be replaced with equal amounts butternut squash puree.
    • The spices in the pumpkin puree can be increased for a deeper pumpkin spice flavor or decreased for a more overall pure pumpkin flavor.
    • The seared scallops can be replaced by sautéed shrimp.
    • Leftover roast chicken makes a great substitution for the scallops, for a non-seafood alternative.
    • Seared shiitake or trumpet mushrooms make a delicious vegetarian option from scallops as well.
    • The candied pancetta can also be replaced with chopped candied pecans, but a couple sprinkles of salt should be added so you don’t miss out on the salty contrast the pancetta adds to the candied coating.
    Calories: 975kcal Carbohydrates: 108g Protein: 24g Fat: 51g Saturated Fat: 22g Cholesterol: 94mg Sodium: 486mg Potassium: 665mg Fiber: 7g Sugar: 16g Vitamin A: 17509IU Vitamin C: 9mg Calcium: 170mg Iron: 7mg
    CUISINE: Italian
    KEYWORD: pumpkin, risotto, scallops
    COURSE: dinner, Main Course

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    October 11, 2022 / 69 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    October 11, 2022 / 69 Comments

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    1. Sherri

      November 11, 2021 at 9:39 pm

      5 stars
      Absolutely fantastic. This makes more than enough for four. It is super delicious. I made it with shrimp since that’s what I had on hand. And the candied pancetta absolutely makes the dish. Beautiful presentation and super perfect for a fall dinner. Will definitely be one of our family favorites.

      Reply
    2. Audrey

      November 10, 2021 at 5:02 pm

      5 stars
      I made this for the first time tonight as a treat (because scallops YUM) and because it has finally gotten cool enough here in MN for us to start craving warm comfort foods. It was absolutely amazing! Already marked with 5 stars in my recipe app so it can make the favorites rotation. :) Advise to offer readers: read through the directions a couple of times to familiarize yourself with the steps. Then prep and group your ingredients for each step. Makes life much easier when making something for the first time.

      Reply
    3. Shaz

      October 22, 2021 at 8:32 pm

      Is it possible to use fresh pumpkin (pureed) rather than tinned? If so, how much and would I need to do anything to it besides pureeing? Thanks

      Reply
    4. Dana

      November 23, 2020 at 11:16 am

      5 stars
      I made this on Sunday and OMG, it was so good. I used butternut squash because it’s what I had on hand and it was fabulous. I’m making the candied pancetta foe other meals…I could just eat it like candy! This was my first recipe from this site and I’m excited to make more!

      Reply
      • Jenny Park

        November 23, 2020 at 4:29 pm

        So so happy you enjoyed this recipe! Candied pancetta is ridiculous, right?! :)

        Reply
    5. Jordan

      October 22, 2020 at 7:49 pm

      5 stars
      This was incredible! I made it for my wife and parents and everyone love it. Thank you

      Reply
    6. Jennie

      October 22, 2020 at 8:15 am

      I completely missed that you’re supposed to add the 1/4 cup broth AFTER you’ve simmered the pumpkin puree – I included it in the initial simmering step. Will this alter the flavor at all?

      Reply
      • Jenny Park

        October 22, 2020 at 3:41 pm

        You should be totally fine!

        Reply
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