Pumpkin Risotto with Seared Scallops and Zucchini – from Eli & Ben’s Organic Kitchen
In this recipe, they prepared a traditional Pumpkin Risotto and added some fresh and seared scallops to enhance the pumpkin’s sweetness and a hint of saltiness.
180g Riso Acquerello
300g of Kobocha Squash
1 Spring Onion
Extra-virgin Olive Oil
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 the 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 medium heat. If you don’t have fresh fish broth, you can also use water. Start pouring small amounts of broth into 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.