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Pumpkin Risotto with Branzino and Dried Scallops

Pumpkin Risotto with Branzino and Dried Scallops

Preparation time:

  • 30mins

 

Cooking time:

  • 20mins

 

Specialty:

  • Dairy-free
  • Gluten-free

 

Pumpkin Risotto is my favorite! When I tried the pumpkin risotto + branzino combo for the first time I was still in Italy. It blew me away! That day I was looking for a way to use all the leftovers. Now, this recipe has become one of my classic go-tos! In this version, we used dried scallops (instead of the Italian Bottarga, dried fish roe) to add an Asian flavor to the dish. 

 

Ingredients (2 Servings):

  • 180g Riso Acquerello or Carnaroli or Vialone Nano
  • 300g of Organic Kobocha Squash
  • 150g of Branzino
  • 1 Tablespoon of Dried Scallops
  • 1 Spring Onion
  • Fish Broth
  • Extra-virgin Olive Oil 
  • Black Pepper
  • Sea Salt
  • Chives
  • Thyme

 

Instructions:

  • Soak the dried scallops into freshly boiled water for 25-30mins. Drain the scallops after 30mins. Keep the water as it can be used as fish broth. 
  • Cut the squash and use a quarter of it. Remove the skin with a sharp knife. 
  • Dice the squash into cubes (half thumb size).
  • Slice a spring onion and simmer it with extra-virgin olive oil.
  • Once the oil is warm and the spring onion starts to sizzle, add the squash cubes and keep stirring until they are half cooked. Season with sea salt.
  • Add the rice and toast it for a couple of minutes. 
  • Pre-heat the fish broth in a saucepan and keep it at a medium heat. If you don't have fresh fish broth, you can boil the water used to soak the dried scallops. 
  • Start pouring small amounts of the broth in the pan with the rice and continue stirring. Keep doing this for three quarters of the rice cooking time. 
  • Season with sea salt and black pepper.
  • Add the branzino and continue stirring for a couple of minutes, adding broth to prevent the rice from sticking to the pot. 
  • Make sure you add the right amount of broth to make the risotto creamy (and not brothy or overcooked).  
  • Shred the dried scallops and panfry with extra-virgin olive oil for a couple of minutes. The pan-fried dried scallops will add crunchiness to the risotto!
  • Once the risotto is finally cooked, drizzle some extra-virgin olive oil and add the pan-fried scallops on top.
  • Season with freshly chopped chives, fresh thyme and freshly ground black pepper. 

06.08.2020

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