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Pumpkin Risotto with Seared Scallops and Zucchini

Pumpkin Risotto with Seared Scallops and Zucchini

Preparation time:

  • 10mins

 

Cooking time:

  • 25mins

 

Specialty:

  • Dairy-free
  • Gluten-free
  • Pescatarian

 

Pumpkin Risotto is my favorite! The taste and the colour of the pumpkin remind me of Autumn. In this recipe, we prepared a tradition Pumpkin Risotto and added some fresh and seared scallops to enhance the sweetness of the pumpkin and add a hint of saltiness. If you are vegan, you can absolutely enjoy this recipe without the scallops. It's amazing! 

 

Ingredients (2 Servings):

  • 180g Riso Acquerello or Carnaroli or Vialone Nano
  • 300g of Organic Kobocha Squash
  • 8 Scallops
  • 1 Zucchini
  • 1 Spring Onion
  • Fish Broth
  • Extra-virgin Olive Oil 
  • Black Pepper
  • Sea Salt

 

Instructions:

  • Finely slice the zucchini lengthwise and pan fry them with some extra-virgin olive oil in a non-stick pan. Roast them on both sides. 
  • 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 in a large saucepan.
  • 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 also use water.
  • Start pouring small amounts of 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 4 scallops 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).  
  • In a separate non-stick pan, sear the remaining scallops for 3-4mins. 
  • Once the risotto is finally cooked, drizzle some extra-virgin olive oil and add the pan-seared scallops and the zucchini slices on top.
  • Season with ground black pepper and drizzle some extra-virgin olive oil.  

15.02.2021

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