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 candied pancetta (which is basically like meat crack). The flavor of the scallops and candied pancetta pair really nicely with the mild and creamy flavor of the pumpkin risotto.
How to make 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 you need:
This recipe required a bit more ingredients than usual, but we promise it’s very much worth it!
- pumpkin purée
- heavy cream
- light brown sugar
- ground cinnamon
- ground nutmeg
- ground clove
- chicken stock
- unsalted butter
- low sodium chicken broth
- extra virgin olive oil
- yellow onion
- garlic
- Arborio rice
- mascarpone cheese
- parmesan cheese
- fresh thyme
- salt and pepper
Pumpkin Risotto
- Stir together the first six ingredients for the risotto into a small pot and bring to a simmer over medium-low heat. The ingredients are pumpkin purée, heavy cream, light brown sugar, cinnamon, nutmeg, and clove.
- Simmer for about 5 minutes. Remove mixture from the heat and pour into a blender with 1/4 cup stock, 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.
How to make Seared 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.
How to make 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.
- 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.
- Spread the candied confetti-pancetta onto a sheet pan lined with parchment and allow to cool and slightly harden.
Combine everything to make the finished dish
Scoop the pumpkin risotto into bowls then top with freshly seared scallops, a sprinkle of candied pancetta and some fresh thyme.
FAQs
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.
Yes! The risotto can be made and stored in an airtight container, in the refrigerator, for up to 3 days.
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.
Yes! 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
- 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.
We love this pumpkin risotto with seared scallop recipe for cozy weekend dinners. It’s impressive enough to make for guests, but just as nice to enjoy for a quiet night in. If you love risotto as much as we do you’ll also love our Wild Mushroom Farro Risotto and our Sweet Corn Risotto with Cajun Shrimp. If you are looking for more pumpkin ideas for the season, we’ve got you covered there too with our Creamy Pumpkin Soup, Pumpkin Thyme Mac and Cheese, Pumpkin Cornbread, and for something on the sweet side our Baked Pumpkin Donuts with Maple Glaze and Toasted Coconut. Enjoy!
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Pumpkin Risotto with Seared Scallops
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.
- 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.
- 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
- Risotto Make Ahead: 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.
- Candied Pancetta Make Ahead and Reheat: 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.
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.