Scallop Bacon Pumpkin Risotto

These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.

Risotto Rice: The most common is Arborio rice, although many larger grocery stores and gourmet shops will also stock Carnaroli rice. Both will give you great results.
Onion: Use a white, yellow, or brown onion.
Pumpkin: When buying your pumpkin, look for those labeled as "sugar pumpkins" or "pie pumpkins." Or, for those not in the US, use a Butternut Squash/Butternut Pumpkin or a Jarrahdale pumpkin.
Bacon: The fat from the bacon is used for cooking the onion and flavoring the risotto, so pick a rasher bacon to give you plenty of bacon fat and flavor. I avoid turkey bacon as it doesn't have much fat.
Broth: I use low-sodium vegetable broth, but you can use chicken or fish.
White wine: You can substitute with dry white vermouth or brandy if you don't have wine. If you don't consume alcohol, then replace it with extra broth.
Scallops: I like large sea scallops for this recipe, but you can substitute them with bay scallops if you prefer (they will need less cooking).

We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!

Risotto Tips

• Before adding the liquid, lightly toast the rice in the onion and bacon fat mixture. This step adds a nutty flavor and helps the rice absorb the flavors in the dish.
• Heat your broth in a separate pan, so it is hot when you gradually add it to the rice. Adding it gradually lets the rice absorb the liquid slowly, resulting in a creamier risotto.
• Keep stirring: Risotto demands attention! Stir the rice every minute or so to prevent sticking and encourage the creaminess to develop. 
• The temperature of your pan and broth will affect the broth you need and the cooking time. So test your rice at around 16 minutes and cook until al dente. Don't overcook your rice. It shouldn't be mushy but have the perfect bite. The best way to decide this is to eat a little.
• When the risotto is cooked, remove from the heat, stir in cold butter, then place the lid on the pan and leave it to rest for 5 minutes. 

Scallop Tips

• Start with super dry scallops and pat them dry using kitchen paper to remove excess moisture.
• Salt the scallops right before adding them to the pan, ensuring a balanced flavor without drawing out excess moisture.
• When placing the scallops in the pan, use an ordered pattern. I use an imaginary clock face and add the scallops starting at twelve and working my way around clockwise. This clever trick helps avoid overcooking, as you can flip them in the same order you added them.
• After adding the scallops to the pan, please resist the urge to touch or move them. Allow them to cook undisturbed for approximately 90 seconds, giving them time to develop a beautiful golden crust.

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Add extra veg by stirring some baby spinach leaves through the risotto when you add the butter.
• Swap the scallops for some prawns.
• Leave out the bacon or switch it for crumbed chorizo.
• Although parmesan isn't traditionally served with seafood, feel free to add some grated fresh parmesan to your pumpkin risotto.

Sides for Scallop Bacon Pumpkin Risotto:  The risotto is a full meal, so I usually add a green salad and some crusty bread. 

Wine for Scallop Bacon Pumpkin Risotto: The rich risotto and scallops work perfectly with a Chardonnay or a Chenin blanc. Or if you prefer cut the rich dish with something crisp like a Pinot Grigio. Rose champagne would be a treat and always works with scallops!