We are reposting this recipe for you because it’s one of my favorite comforting fall dishes that is familiar to everyone but with a yummy pumpkin twist. Honestly this pumpkin risotto would be an awesome base for any protein you want to plop on top.
♥ Teri
This recipe was originally posted on October 10th, 2011.
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
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Pumpkin Risotto with Seared Scallops
INGREDIENTS
pumpkin risotto
- 1 ¼ 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 (¾ 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
Recipe instruction visual controls:
INSTRUCTIONS
- For the 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.
- For the 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.
- For the candied confetti 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.
- Drain all but 2 teaspoons of grease from the pan and return to the stove, over medium heat.
- Sprinkle both sugars over the pancetta and stir until the sugar melts and had coated the pancetta.
- Spread the candied confetti-pancetta onto a sheet pan lined with parchment and allow to cool and slightly harden.
- To assemble: Fill six bowls with risotto and top each with three scallops; finish each bowl with a sprinkle of pancetta. Serve immediately.
Did you make this recipe? We want to see!
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I made this last night for my girlfriend and my 1 year anniversary and it was simply amazing. One of the best things I have ever eaten. Keep up the great work, girls!
Aw, that’s really sweet! Lucky girl! Happy to hear you like the recipe!!
Just gave it a try – it’s as good as it looks :) Wouldn’t change a thing.
We made this for dinner tonight – it was absolutely amazing! Perfect combination of flavors. The candied pancetta was delicious!
I tried making this the other night and it was absolutely delicious! Oh the not-so-successful side though, I tried to take a picture of the final Pumpkin Risotto outcome and I simply can not take beautiful photos like you two. Bravo to you!
Evidence below:
http://goldenarrowshop.blogspot.com/2011/10/pumpkin-scallops-via-spoon-fork-bacon.html
I made this recipe without the pancetta because I was in a time crunch. It’s absolutely delicious!
OMG YUM, this looks AMAZING topped with seared scallops! I was just making risottos with friends the other day and I certainly want to get my hands on some pumpkin risotto especially since they are in season right now! thanks for sharing!!
Holy Crap! This sounds absolutely amazing! I think I might need to run to the store right now. Seriously, WOW!
So my sister and I just made this and seriously it was AMAZING. If you get canned organic pumpkin pie “mix” (but its a puree), it has all the of spices this recipe calls for: nutmeg, cinnamon, and cloves. Saves some time!
Also, to save on calories, we supplemented cauliflower instead of risotto for a healthier version.
Yay Kiki!! I’m so glad you guys made this and liked it! Such a good idea with the cauliflower and so very you :)
Of course McKenna did most of the serious cooking but I helped. We paired the meal with a sauvignon blanc which I would totally recommend :)
Pumpkin risotto is one of my favorite dishes. I’m in love with your take on it & the addition of the scallops. All I can say is YUM!
PUMPKIN PIE RISSOTO?!! I need this in my life. Not at this very second because it’s effing 90…but Friday when it cools down. ;)
This looks and sounds incredible!! We’ll be trying it tonight! Yum!
This looks delicious!
And your blog is amazing!
This sounds absolutely fabulous!
This looks incredible, I’m going to have to try it!
I have a pumpkin sitting on my dining table…this looks like a great way to use it!
Risotto is one of my favorite foods. EVER Totally concur. This looks DIVINE!
I’m just getting off of work and I wish you could Fed Ex a bowl of that to me right now! Fabulous! I definitely plan to make it when things slow down for me!
OMG. It looks amazing!
Yes! Making these tonight!
Holy fall flavors, Batman! NorCal is definitely experiencing the fall weather. It’s a dreary, raining Monday. Wish I had a bowl of this right now.
YUM! love scallops. love pumpkin. together must be perfect combo!!
risotto is one of my all-time favorites! and yours certainly looks delicious!!
xo ~ ks
This is the perfect fall dish! I am so making this later this week.
CANDIED pancetta. Now that’s what I’m talking about…
I. AM. DYING.