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Pumpkin Risotto with Seared Scallops

Pumpkin Risotto with Seared Scallops
Pumpkin Risotto with Seared Scallops might be just the main course you are searching for. Watching your figure? This gluten free recipe has 616 calories, 18g of protein, and 31g of fat per serving. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. A mixture of brown sugar, chicken broth, scallops, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

1
For the risotto: Stir together the first six ingredients for the risotto into a small pot and bring to a simmer.
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PotPot
2
Simmer for about 5 minutes.
3
Remove mixture from the heat and pour into a blender with the broth, season with salt and pepper and blend.
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Salt And PepperSalt And Pepper
BrothBroth
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BlenderBlender
4
With the motor running, add cup of butter into the blender, 1 tablespoon at a time. Blend until smooth, about 3 minutes.
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ButterButter
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BlenderBlender
5
Pour the mixture into a bowl and set aside until ready to use.
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BowlBowl
6
Pour the chicken broth into a medium pot and warm over low heat.
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Chicken BrothChicken Broth
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PotPot
7
Place a large pan over medium heat and melt the remaining butter and olive oil.
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Olive OilOlive Oil
ButterButter
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Frying PanFrying Pan
8
Add the onion and garlic and saut for about 3 minutes.
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GarlicGarlic
OnionOnion
9
Add the rice and saut 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.
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GrainsGrains
RiceRice
Cooking OilCooking Oil
10
Begin adding the warm broth to the rice, one ladle full at a time, stirring frequently.1
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BrothBroth
RiceRice
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LadleLadle
11
Each time the liquid evaporates, add another ladle of broth and continue to stir.1
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BrothBroth
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LadleLadle
12
Continue to add liquid and stir until the rice is al dente, 20-25 minutes.1
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RiceRice
13
Stir in the pumpkin puree until completely combined.1
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Canned PumpkinCanned Pumpkin
14
Stir in the mascarpone and parmesan until smooth. Fold in the thyme and season with salt and pepper.1
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Salt And PepperSalt And Pepper
MascarponeMascarpone
ParmesanParmesan
ThymeThyme
1
Heat the oil in a heavy bottom skillet, over medium-high heat.1
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Cooking OilCooking Oil
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Frying PanFrying Pan
2
Season each scallop with salt and pepper.1
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Salt And PepperSalt And Pepper
ScallopsScallops
3
Sear the scallops, in batches, for 3-4 minutes on each side.1
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ScallopsScallops
1
Heat the oil in a heavy bottom skillet, over medium high heat,1
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Cooking OilCooking Oil
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Frying PanFrying Pan
2
Add the pancetta to the pan and cook until the fat has rendered off and the pancetta has become crispy.1
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PancettaPancetta
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Frying PanFrying Pan
3
Drain all but 2 teaspoons of grease from the pan and return to the stove, over medium heat.2
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StoveStove
Frying PanFrying Pan
4
Sprinkle both sugars over the pancetta and stir until the sugar melts and had coated the pancetta.2
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PancettaPancetta
SugarSugar
5
Spread the candied confetti-pancetta onto a sheet pan lined with parchment and allow to cool and slightly harden.2
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PancettaPancetta
SpreadSpread
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Frying PanFrying Pan
6
To assemble: Fill six bowls with risotto and top each with three scallops; finish each bowl with a sprinkle of pancetta.
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PancettaPancetta
ScallopsScallops
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BowlBowl
7
Serve immediately.
DifficultyHard
Ready In45 m.
Servings6
Health Score10
Gluten Free
CuisinesMediterraneanItalianEuropean
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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