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Pumpkin risotto with scallops and pancetta in a bowl.
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5 from 53 votes

Pumpkin Risotto with Seared Scallops

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!
Prep Time20 minutes
Cook Time48 minutes
Total Time1 hour 8 minutes
Course: dinner, Main Course
Cuisine: Italian
Servings: 4
Calories: 975kcal
Author: Teri & Jenny

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.

Nutrition

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