This Scallop Bacon Pumpkin Risotto combines the sweetness of pumpkin, the savory, salty goodness of bacon, and the delicate tenderness of seared scallops. This recipe strikes the perfect balance between indulgence and comfort, making it a fantastic choice for a cozy date night at home or a dinner party that'll impress your friends. Cooking risotto might initially seem intimidating, but our easy-to-follow instructions will guide you through each step.
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Ingredients
For the risotto
7 ½cupsvegetable stock(see note 1)
2tablespoonsolive oil
6stripsthick cut bacon, finely chopped (see note 2)
1large onion, finely chopped
3 ½cupsdiced pumpkin(see note 2)
2clovesgarlic, minced
2cupsrisotto rice(see note 3)
½cupwhite wine(see note 4)
3tablespoonsbutter
For the scallops
1tablespoonolive oil
16raw scallops
salt
2tablespoonsbutter
Instructions
Heat your broth in a small pan; once simmering, turn the heat to low, and keep it warm.7 ½ cups vegetable stock
Heat the oil in a large pan over medium heat. Add the chopped bacon and cook over medium-high heat until crispy.2 tablespoons olive oil6 strips thick cut bacon
Use a slotted spoon to remove the bacon from the pan, leaving the oil and any bacon grease behind.
Add the chopped onions to the bacon grease and cook for 5 minutes until softened but not colored.1 large onion
Add the diced pumpkin and cook for 6-7 minutes until it has softened. Stir the pumpkin often, so it starts to break down slightly.3 ½ cups diced pumpkin
Add the minced garlic, then cook until fragrant (about a minute)2 cloves garlic, minced
Add the rice, stir to coat in the oil, then cook for 2 minutes.2 cups risotto rice
Add the wine and allow it to bubble and evaporate.½ cup white wine
Add enough broth to cover the rice and stir.
Keep adding an extra 1 cup of broth at a time as the previous amount is absorbed. Stir frequently, especially towards the end of cooking. (see note 6)
Once the rice is cooked, add the butter, then stir vigorously for a minute. Set the risotto to the side to rest while you cook the scallops. 3 tablespoons butter
To cook the scallops
Ensure the scallops are dry by patting them with a paper towel to remove any moisture. 16 raw scallops
Heat the oil in a large skillet/frying pan over medium-high heat.1 tablespoon olive oil
Season the scallops with salt. Then carefully and quickly add the scallops to the frying pan in a single layer. salt
Cook the scallops for 90 seconds on one side, then flip the scallops and cook for 60 seconds. Remove from the pan and set to one side. Add the butter to the same pan, scraping up any bits left from the scallops.2 tablespoons butter
To finish the dish
Check the seasoning on the risotto and adjust to taste.
Serve the risotto into bowls then sprinkle over the cooked bacon. Add 4 scallops to each bowl and drizzle over the melted butter from the scallop pan.
Notes
You can use chicken broth instead of vegetable broth. See note 5 for more info on the amount of broth needed.
You want to pick a bacon that has plenty of flavor and a good amount of fat. The fat is what flavours the risotto, so don't go for turkey bacon or bacon eyes. Good old fashioned streaky bacon is best here.
Pick a sweet pumpkin or squash for this - Butternut Squash/Butternut Pumpkin, Jarrahdale Pumpkin, Fairytale Pumpkin, Long Island Cheese Pumpkin, and Pie Pumpkinare good choices. Cut the pumpkin into small diced. (½-1 inch in size/1.5-2.5cm in size)
Use Arborio or Carnaroli rice; you can't sub in regular white rice.
Use any white wine that you enjoy. You can sub in dry white vermouth if you prefer. Brandy also makes a great substitute but use only half the amount compared to wine. If you don't include alcohol in your diet, replace the wine with extra broth/stock.
Depending on the heat under your pan, you may find you need a little more or slightly less broth than instructed. Once you have added 6 cups of broth, start to taste your risotto. When cooked, the rice should be tender with a chew to it, but no chalky inside. If the texture seems perfect, then the risotto is done; after all, it is your dinner.