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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It’s been a while since we made this recipe, but one of our all time favs. We’re making it into a romantic dining affair tonight. Just wondering what, if any sides you might recommend. (I’m sure you won’t even see this until later, but for future reference!)
Hi! So glad you enjoy this recipe! I really like serving this with some garlic roasted asparagus or roasted broccolini on the side!
I made this tonight and it was delicious!! Thank you so much for reposting it. To think I almost went through my whole life without tasting this!
Amazing recipe, thank you so much for sharing it. As it tasted incredible.
This looks mouth-watering I can not wait to make this for my family
I have made this several times and it is amazing!!!
This was something out of this world. Real nice, although I still dont understand how to make perfect scallops, I still managed to make this risotto quite nice.
This is one of the most delicious dishes I have ever eaten and I made it at home! I literally think about this dish several times a year and look forward to fall to eat it again. It is comfort food at its finest yet very refined. My husband can’t get enough of it either! Thank you for this delicious recipe.
This is one of my husband’s and my favorite meals! We have made it at least every other month since we first made it a year and a half ago, regardless of the season! Thank you soooooooo much for posting it!
I made this last night and it was an delicious success! Thank you for an other lovely recipe!
Hi, this recipe looks delicious, I am in the middle and got lost about the broth as well. You might want to adjust the recipe to specify which broth we should have added to the blender, I went ahead and added all of it!
Also just wondering if I don’t find mascarpone, can I substitute yogurt or something else?
I was reading over your comment. All people have given a positive response.
I really haven’t thought about the Pumpkin Risotto with Seared Scallops.
It really looks great. I must ask my wife to make this for me.
thanks Jenny
I made this tonight for dinner and it is honestly one of the best risottos I have ever had. Amazing, I was scared how it would turn out, but what a great dish, can’t wait to cook it again. Thank you!
Made this a little more than a year ago. It was the best freaking thing we’ve made together! We substituted the risotto for butternut squash gnocchi and it was amazing. Cannot emphasize how much I loved the sauce.
Made this for date night last week with my boyfriend. A-MA-ZING! :)
I’d like to try this when my friends are over next Sunday, but I am wondering if I can make the candied pancetta ahead of time? (Any do-ahead bits are helpful when I am entertaining!) Seems like it would work as it needs to be cooled, but has anyone tried that?
You can definitely make the candied pancetta ahead of time!…you can make the pumpkin purée with the butter ahead of time as well! Good luck and have fun!
Oh wow, this looks amazing! Love risotto, love scallops, love pumpkin, love pancetta… so many things I love in one recipe. Thanks for posting. :)
Jenny, we made this last fall and it was a HUGE hit! Gonna make it again tonight…was wondering if you recommend a wine or beer with it..? Was just gonna go with Pumpkin Ale or maybe a Pinot Grigio. Any good recommendations? Thanks again for this website, its amazing!!!!!
I would recommend a buttery California Chardonnay to go with the creamy risotto and sea scallops…the pumpkin ale sounds wonderful too!!
Thanks Jenny, DONE!
Ugh. This just looks so good. The ingredient list looks a little long and involved, but I’m sure the final product is totally worth it!
I want to try this recipe, but as I was trying to make this for dinner tonight, I ran into a direction issue. When you add the broth to the blender it doesn’t specify which broth that you are to add. I added both of them since it said “broth”. I am not an amature but not a novice either in cooking, but this really stumped me. I ruined it so I will have to try again tomorrow night.
Hi Robin, sorry you had trouble with this! The 1/4 broth is for the puree (just to loosen it up) and the 5-6 cups of broth is for the risotto..hope this helps!
This looks amazing! I would love to try making it. One question, is it possible to switch the arborio rice with brown rice? Would it make a different in prep time or anything?
Hi! I’m sure this would work with brown rice, but you may have to treat it a bit differently (adjust cook times and liquid amounts). Another alternative is to use Farro. Good luck!
What a perfect combination – butternut squash risotto and seared scallops. I can’t wait to try this recipe.
Loved the sound of this, so I attempted to make it tonight. I dunno what came over me, but I thought doubling the recipe would give me leftovers I could enjoy for a while. (not a good idea for trying something for the first time!) Don’t get me wrong, it came out well in the end and very yummy! But one thing about the directions, they don’t really make sense when you take it step by step. For example, step #2 says blend the mixture into broth, but not how much broth? I just guessed this part. #3, you’re putting butter in the blender with nothing else? I altered this and put the butter right into the pot with pumpkin puree. I could list more, but I’m too full from dinner.
Thanks for sharing.
Hi Sherri, sorry you had issues. The broth ingredients at the top of the recipe states a quarter cup, so that is the quantity you would add. As for adding the butter in the blender alone, if you read #2, you’re supposed to add the mixture and the broth into the blender. Then in #3, you add the butter. I am guessing maybe for some reason you missed out on some of the quantities and directions…
Just made it this tonight and it was very good. I recommed not skipping the candied pancetta as it is very good!! I like sweet crispiness with each bite!
Yay, Maria! I’m so glad you didn’t skip on the pancetta! A lot of people do (and I totally don’t blame them) bc it’s another few steps to have to make them, but they really add a lot to the dish! So glad you enjoyed it!!
Made this for dinner tonight! It was fantastic. I subbed in milk and cream cheese for the heavy cream and marscapone because I didn’t want to buy whole containers just for 2 tbsp. It didn’t seem to noticeably affect the texture. Thanks so much for posting!
tonight’s dinner. thank you!