See. Touch. Smell. Taste

Roasted Vegetables Recipes: Pumpkin Risotto With Seared Scallops

Roasted Vegetables Recipes: Pumpkin Risotto With Seared Scallops

It was around this same time last year that I made my Moroccan Pumpkin Soup and that’s also the time when the pie pumpkins showed up in my local store. That soup was inspired by Steve, my coworker who has since left us to join the great wild beyond…in Mexico. He has retired, officially, and he and his wife found a land far far away..well not too, too far away, to call home. He spends his days now reading, and partaking in spirits, not the “boo” kind either. They sold both of their vehicles and now get around in “YOU-bers” as Steve refers to them. Oh…..Steve.

So here we are, a year later and my pumpkins have arrived. The weather is turning chilly-er (for Georgia that is) and I’m feeling a hankering for risotto. I made some not too long back for my other half with some big ol’ scallops, and so that dish inspired this dish, as well as Steve. For this recipe I’m going to bake off a couple of pie pumpkins and use only about 1/2 cup of one to make some Fall deliciousness called “Pumpkin Risotto.” Below you’ll find detailed instructions on making a classic risotto which is basically stir, stir, stir, and then stir some more, until the rice becomes a creamy dreamy centerpiece worthy entree. Enjoy!:)

 

Pumpkin Risotto W/ Seared Scallops

 

*1/2 (Heaping) Cup Baked Fresh Pumpkin

*3 Tablespoons Olive Oil, divided

*8 oz. Cremini Mushrooms, sliced

(This is a short vid of the mushrooms liquid cooking out)

*2 Shallots, chopped

*3/4 Cup Arborio Rice

*1/2 Cup White Wine

*1/2 Teaspoon Nutmeg

*4 Cups Vegetable Stock

 

*1/2 Parmesan Cheese, grated

(This is what the mushrooms should look like once they are done cooking and released all their liquid)

*1/3 Cup Heavy Cream

*2 Tablespoons Butter

*Salt and freshly ground pepper, TT

Obviously, I use fresh pumpkin for this recipe but you can substitute canned pumpkin in a pinch. Since I’m only using a small amount of the pumpkin(s), I use the remaining flesh to make my Roasted Pumpkin Soup with Moroccan Spice that you’ll find here. I’ve got detailed instructions on how to roast the pumpkins here.

In a small saucepan,heat the stock to boiling and then keep warm on the burner. In a large skillet add 1 tablespoon of the olive oil. Add in sliced mushrooms and cook until mushrooms are browned and have released their liquids and the liquid has reduced out, 8-10 minutes. Remove mushrooms to side and add remaining 2 T olive oil. Add chopped shallots and stir on medium heat and cook for 1-2 minutes. Add in rice and stir, coating the grains with the oil and cooking until golden, about 4 – 6 minutes. Pour in wine, stirring constantly, until wine has reduced out.

Adding a 1/2 cup at a time, add in warm stock, continuing to stir, until stock has reduced out. Continue adding 1/2 cup at a time until you’ve incorporated about 2 cups.

With remaining stock, stir in cooked pumpkin and puree with an immersion mixer (or blender) until smooth. Continue stirring and adding remaining stock and cook until rice is al dente. This will take 40 – 45 minutes of constant stirring.

Once the stock has all been incorporated add in the 2 Tablespoons butter and stir. Now add mushrooms, cream, and Parmesan Cheese and stir until creamy and rich. Taste for seasoning and add salt and pepper. Turn off heat and serve immediately.

 

Scallops

With all the stirring you’d think it’d be impossible to do anything else which is why prepping beforehand is so crucial. Before I even started the risotto, I had 8 diver scallops cleaned and plated in the fridge awaiting their date with the hot pan. I sprinkled them with sea salt and freshly cracked black pepper. Once the last bit of stock was working it’s magic and the risotto was waiting for all it’s lusciousness to be added (butter, cream, cheese) I went ahead and put a skillet on the other burner. I cranked it to medium high heat and brought the scallops out of their cold cell. I used about 1 tablespoon of olive oil and 1 tablespoon of butter and added to the pan once the pan was hot. I cooked the scallops on each side about 2 1/2 minutes until they were perfectly golden brown and served them on top of the risotto with an extra sprinkling of grated Parm.

This Fall dish is comfort on a plate. The creamy risotto is velvety in texture and the scallops taste of the sea, from which they were pulled. This is definitely a dish worth making for that special someone in your life.

Scallops definitely make the splurge list for me. Even so, I was able to grab these monsters of the sea on sale so it didn’t hurt the pocket book too much:) What ingredient(s) do you occasionally splurge on? What’s your special meal deal and what makes it so special? Comment below. I’d love to hear from you!



16 thoughts on “Roasted Vegetables Recipes: Pumpkin Risotto With Seared Scallops”

  • Roasting is a unique and an old, old way of living. I’m very sure roasted vegetables will serve a less oil recipe. This is how people live in the old times and they aged in a hundred years. We are trying to recover these ways in our times but the young generations cannot ignore delicacies that are filled with oil, so salty that build bad cholesterol in the body. I am sure too that many will love roasting from vegetables to fish and other meat.

    • Agreed Jimmy. And with roasting you can kind of “set it and forget it.” Roasting imparts a depth of flavor that can’t be compared to other cooking methods. Like you suggested with fish..awesome. And roasting on low temps for long periods of time makes a tough cut of meat just fall off the bone delicious. Thanks for sharing!:)

  • This time of year I usually like almost anything pumpkin, yet I am not sure of this with scallops though. This led me to look at many of your other recipes and I enjoyed it so much I have copied several and bookmarked your site for my wife to review a few for perhaps a new holiday dish! Yum! Got me hungry and had to get something to eat.  Very good reviews of various meals, desserts and extras. Keep up the good work. It certainly seems like its your passion.

    • Oh the scallops are just the icing on this rice cake. You can make the risotto without the decadent topper but I still highly recommend having it as is:) And thank you-this definitely is my passion:)

  • That sounds so yummy. Its the time of year for pumpkin stuff. The video’s make preparation a breeze.  I’m not much of a cook myself so the video’s will help with get it right the first time and not waste the dish screwing something up. It is a good time of year to try this out and I think a trip to the store tomorrow will be in order.  Thank you for sharing.

  • Most of the delicacies served in Food Chains are cooked and overload with oil unless you request for roasted one but the price is much higher.

    Roasting vegetables is a unique way of delivering the taste and savor with less oil. Living in this way of cooking will serve the health benefits with a fit body.

    • Hi Abagatan:) Very true about roasting veggies..especially with these pumpkins just roasting solo and sans the oil. I guess we gotta have somethin’ in this recipe that’s healthy! lol

  • My mouth is watering… it looks delicious! I copied the recipe to make it in those celebration days. Do you know how many calories it has per serving size? Now is time for pumpkins and this is a great option, different from whatever we use that is the pumpkin pie, this is the classical pumpkin meal.Thank you for sharing this delicious meal 😊

  • Oh does this ever look good? I love vegetables and this dish looks so delicious. My wife especially loves risotto and scallops!

    These recipes are something we would love to have for Thanksgiving coming up!They would be the hit of the holiday for sure! You’re saying that these aren’t very expensive?

    My wife is the excellent cook and she loves stuffed shells! But we have many favorite dishes including chicken parmigiana, and desserts too!Thank you for these. I can’t wait to taste!

    • I love stuffed shells too:) Chicken parm?! Sign me up. Your wife seems to love making everything I love too! Thanks for commenting Rob:)

  • Hello Jennifer, I live in that “great wild beyond” also 🙂 and seeing this recipe I can not wait to prepare it to eat with my family, although as you know here (Mexico), we do not celebrate Thanksgiving, it is also autumn, and there are also pumpkins lol! Do I want to ask you, with what drink can you accompany this – surely – delicious dish?

    • Do YOU know Steve too Tommy? lol. j/k I’d say either a full bodied white wine like a Pinot Gris or an earthy red like Pinot Noir. If you’re not a wine drinker maybe go for a honey ale:)

Leave a Reply

Your email address will not be published. Required fields are marked *