Elevate your dining experience with a dish that perfectly marries the sweetness of butternut squash and the delicate flavor of scallops—welcome to your new favorite recipe: Scallops Butternut Squash Risotto! This Italian classic not only tantalizes the taste buds but also brings a touch of elegance to your table. With a creamy texture and a rich depth of flavor, this risotto is sure to impress your guests or make a cozy night in feel extra special. Ready to dive into a culinary adventure? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound scallops
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup butternut squash, diced
- 1/2 onion, chopped
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 pound of scallops, 1 cup of Arborio rice, 4 cups of vegetable broth, 1 cup of diced butternut squash, 1/2 chopped onion, 1/2 cup of white wine, 1/4 cup of grated Parmesan cheese, and salt and pepper to taste.
- In a medium saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process, as adding cold broth can slow down the cooking of the risotto.
- In a large skillet or heavy-bottomed pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until it becomes translucent.
- Add the diced butternut squash to the skillet and cook for another 5-7 minutes, stirring occasionally, until the squash is tender but not mushy.
- Stir in the Arborio rice, allowing it to toast for about 1-2 minutes. This will enhance the nutty flavor of the rice.
- Pour in the white wine and stir continuously until it is mostly absorbed by the rice. This should take about 2-3 minutes.
- Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next ladle. This process should take about 18-20 minutes, until the rice is creamy and al dente.
- While the risotto is cooking, season the scallops with salt and pepper. In a separate skillet, heat a tablespoon of olive oil over medium-high heat.
- Once the oil is hot, add the scallops to the skillet, making sure not to overcrowd them. Sear the scallops for about 2-3 minutes on each side, until they are golden brown and cooked through. Remove from heat and set aside.
- Once the risotto has reached the desired consistency, stir in the grated Parmesan cheese and season with salt and pepper to taste. Remove from heat.
- To serve, spoon the butternut squash risotto onto plates and top with the seared scallops. Optionally, garnish with additional Parmesan cheese or fresh herbs if desired.
Tips
- Prep Ahead: Gather all your ingredients before you start cooking. This will make the process smoother and more enjoyable, allowing you to focus on perfecting your risotto.
- Keep the Broth Warm: Always use warm vegetable broth when making risotto. Adding cold broth can disrupt the cooking process and prevent the rice from achieving that creamy texture.
- Don’t Rush the Risotto: Stirring frequently and adding broth gradually is key to developing the creamy consistency risotto is known for. Be patient and allow the rice to absorb each ladle of broth before adding more.
- Perfectly Sear the Scallops: Ensure your skillet is hot enough before adding the scallops. Overcrowding the pan can lead to steaming instead of searing, so cook them in batches if necessary for that beautiful golden crust.
- Finishing Touches: For added richness, consider drizzling a bit of high-quality olive oil or a sprinkle of fresh herbs over the finished dish before serving. This will enhance the flavors and presentation.
Nutrition Facts
Calories: 360kcal
Carbohydrates: 50g
Protein: 22g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 40mg
