When autumn whispers through the air and crisp leaves crunch underfoot, the cozy, comforting flavors of pumpkin begin to shine. And while pumpkin often gets tossed into pies or lattes, it truly reaches luxurious heights in savory dishes—like this Pumpkin Risotto with Seared Scallops. Creamy, aromatic, and slightly sweet, this risotto is rich with seasonal vibes, and the buttery seared scallops elevate it to gourmet status.

Imagine a silky bed of pumpkin-infused risotto, creamy and golden, gently cradling golden-brown scallops that are crisp on the outside and tender within. It’s the kind of meal that looks like you ordered it at a fine-dining bistro, yet it’s simple enough to make right in your own kitchen. With just a bit of stirring and a hot skillet, this dish transforms everyday ingredients into a luxurious plate that’s equally perfect for date night or a fall-themed dinner party.

What makes this recipe even more special is how it marries contrasting elements—creamy and crispy, savory and slightly sweet, hearty and elegant. The pumpkin blends beautifully with arborio rice, Parmesan, and a touch of sage, while the scallops add a delicate seafood sweetness that balances everything out. It’s an irresistible combo, and once you try it, you might just crave it long after the leaves have fallen.

Why You’ll Love This Pumpkin Risotto with Seared Scallops

Warm, cozy fall flavors with a gourmet twist
Creamy pumpkin risotto that feels indulgent without being heavy
Perfectly seared scallops with a golden, caramelized crust
Elegant enough for dinner parties, simple enough for a weeknight meal
Uses fresh ingredients with clean, seasonal taste
Easily adaptable for vegetarians (skip the scallops or replace with sautéed mushrooms)
Rich in texture and color—makes a beautiful presentation on the plate
Packed with comforting flavors like garlic, sage, and nutty Parmesan
Naturally gluten-free
Impresses guests but doesn’t stress out the cook

Preparation Time and Yield

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4

Nutritional Information (Per Serving)

Calories: 475
Carbohydrates: 45g
Protein: 28g
Fat: 20g
Fiber: 3g
Sugar: 5g

Ingredients for Pumpkin Risotto with Seared Scallops

For the Risotto:

1 tablespoon olive oil
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 cup arborio rice
1/2 cup canned pumpkin puree (not pumpkin pie mix)
1/4 teaspoon ground nutmeg
1/2 teaspoon dried sage (or 1 teaspoon fresh, chopped)
1/2 teaspoon salt (adjust to taste)
4 cups vegetable broth, warmed
1/2 cup grated Parmesan cheese
Fresh black pepper to taste

For the Scallops:

12 large sea scallops, patted dry
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
Fresh parsley or chives for garnish (optional)

Step-by-Step Instructions for Pumpkin Risotto with Seared Scallops

1. Warm the broth

In a medium saucepan, heat the vegetable broth over low heat and keep it warm while you make the risotto. Warm broth helps the rice absorb liquid evenly, making the risotto creamier.

2. Sauté the aromatics

In a large skillet or sauté pan, melt the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

3. Toast the rice

Add the arborio rice to the pan with the onions and garlic. Stir constantly for 1–2 minutes to lightly toast the rice and coat it with the butter and oil. This step adds depth of flavor and ensures a creamy texture later.

4. Begin adding broth

Add one ladle (about 1/2 cup) of warm broth to the rice. Stir frequently until most of the liquid is absorbed. Continue adding broth one ladle at a time, stirring between each addition, until the rice is tender but still has a slight bite (al dente), about 20–25 minutes total.

5. Stir in pumpkin and seasoning

When the risotto is nearly done, stir in the pumpkin puree, nutmeg, sage, and salt. Cook for another 2–3 minutes to heat through and blend the flavors.

6. Finish with Parmesan

Turn off the heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Adjust the seasoning with salt and freshly ground black pepper to taste. Cover and let it rest while you prepare the scallops.

7. Prepare the scallops

Make sure your scallops are thoroughly patted dry (this helps them sear, not steam). Season both sides with salt and pepper.

8. Sear the scallops

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a nonstick skillet over medium-high heat. When the pan is hot and the butter is foamy, add the scallops in a single layer without crowding. Sear for 2 minutes per side, or until a golden crust forms and the scallops are opaque in the center. Don’t move them around too much—let them sit still to get that perfect crust.

9. Plate and serve

Spoon the creamy pumpkin risotto onto plates or shallow bowls. Top each serving with 3 seared scallops. Garnish with chopped parsley or chives if desired. Serve immediately while everything is hot and delicious.

Ingredient Background

Let’s take a closer look at what makes this dish so soul-warming and satisfying. First, there’s pumpkin puree—that deep orange treasure of fall. While we often associate it with pie, pumpkin’s natural sweetness and smooth texture lend themselves beautifully to savory applications. It blends seamlessly into risotto, giving it a warm hue and velvety finish. Pumpkin is also rich in vitamin A and antioxidants, so it’s not just delicious—it’s nourishing too.

Then we have arborio rice, the starchy Italian rice that’s absolutely essential for risotto. Unlike long-grain rice, arborio is short and round, with a unique ability to release starch as it cooks. This is what creates the risotto’s signature creamy texture—without the need for heavy cream. Arborio is a pantry must-have if you love risotto-style dishes because it’s practically magic in a pan.

And of course, sea scallops—tender, sweet, and melt-in-your-mouth delicious. These ocean gems cook quickly and beautifully when seared. They provide the perfect protein pairing for risotto, balancing its creaminess with their firm yet delicate texture. Searing them properly creates that irresistible golden crust while locking in flavor. When sourced fresh, scallops taste slightly sweet, almost buttery, and absolutely luxurious.

Technique Tips for Pumpkin Risotto with Seared Scallops

Cooking risotto can feel like a culinary meditation—it’s all about patience, presence, and stirring. One of the best ways to ensure a luscious risotto is to keep the broth warm as you go. Cold broth slows down cooking and can lead to uneven texture, so keep a small saucepan of broth simmering gently on the side.

Timing is also key when it comes to adding the liquid gradually. Pour just enough broth to barely cover the rice, then stir until absorbed before adding more. This method coaxes out the starch from the arborio rice, resulting in that ultra-creamy finish we all crave. Don’t rush this process. The rhythm of stirring and slowly adding broth creates a luxurious texture you just can’t get any other way.

When it comes to scallops, there’s a golden rule: dry them well before they hit the pan. Moisture is the enemy of a good sear. Use a paper towel to blot them dry, and make sure your skillet is hot before you add the scallops. A combination of olive oil and butter gives you the best of both worlds—high heat for caramelization, and rich flavor for browning. Let them sit undisturbed for a minute or two, and you’ll be rewarded with a crust that’s deeply golden and crispy without overcooking the delicate interior.

Alternative Presentation Ideas

If you’re hosting a dinner party or just love a little extra flair on your plate, there are some fun ways to change up the presentation of this dish. One elegant idea is to plate the risotto in a ring mold—a simple round mold that you pack the risotto into before carefully lifting it away. This gives your dish height and a clean, upscale look. Top it with scallops and a tiny drizzle of infused oil or a microgreen garnish.

You can also serve this dish in individual ramekins or shallow bowls for a rustic yet stylish touch. It makes everyone feel like they’re being treated to their own gourmet creation. Sprinkle a few roasted pumpkin seeds on top for crunch and an extra nod to the season.

Or go bold and make a deconstructed version. Spread the risotto in a long, elegant streak across a large plate, nestle the scallops to one side, and decorate the plate with dots of herb oil, balsamic glaze, or even a pumpkin seed pesto. This works great for intimate dinners where plating is part of the experience.

Freezing and Storing Pumpkin Risotto with Seared Scallops

Let’s talk leftovers—because risotto is way too delicious to waste. While risotto is best fresh, it can still be stored for later enjoyment. Transfer any remaining risotto (without scallops) into an airtight container and let it cool completely before refrigerating. It’ll keep well in the fridge for about 3 to 4 days.

When it’s time to reheat, you might notice the risotto has thickened quite a bit. That’s totally normal. Just add a splash of broth or milk while reheating it gently on the stove, stirring frequently to revive its creaminess. A microwave works too, but be sure to stir halfway through and loosen it with liquid to avoid dryness.

As for the scallops, they really don’t enjoy the fridge. Seared scallops lose their tenderness when reheated, so it’s best to cook only what you’ll eat. If you do have extras, store them separately in an airtight container and reheat them very gently in a pan with a little butter—just until warmed through, not browned again. Freezing is not recommended for cooked scallops, but you can freeze the pumpkin risotto portion alone for up to a month. Defrost in the fridge overnight, then reheat with broth as described.

Healthier Twist Ideas

Want to enjoy this luxurious dish with a bit of a lighter touch? You absolutely can, and it doesn’t mean sacrificing flavor. One easy change is to swap out the Parmesan cheese for a nutritional yeast blend, which gives a cheesy, umami flavor without dairy or saturated fat. This makes the dish friendly for those reducing dairy intake or watching cholesterol.

Another great tweak is to use brown rice or farro instead of arborio. While these grains don’t create the same creamy consistency naturally, you can mimic it by stirring in a spoonful of Greek yogurt or blended cauliflower toward the end. These grains add fiber, protein, and a heartier bite while still delivering that comforting risotto experience.

For the scallops, if you’re looking to cut fat, pan-sear them in a nonstick skillet with cooking spray or a touch of olive oil instead of butter. The flavor will still be beautiful, especially if you finish with a squeeze of lemon and a sprinkle of herbs. You can even replace the scallops with tofu steaks or grilled mushrooms for a plant-based version that still pairs wonderfully with the pumpkin risotto base.

Serving Suggestions for Events

This dish has serious star power, so it’s a fantastic option for romantic dinners or special occasions. Picture this: candles lit, soft music, and two plates of pumpkin risotto topped with golden scallops. It’s elegant, intimate, and sure to impress. Pair it with sparkling water and a crisp side salad with apples and walnuts to keep things fresh and seasonal.

For a holiday meal, serve it as a starter course in smaller portions. The pumpkin flavor ties in beautifully with fall or winter holiday themes, and the scallops give it that upscale twist. It’s a great way to wow guests before the main course, and it keeps things light and refined.

You can even feature this recipe at a dinner party or gourmet potluck. Prepare the risotto and scallops just before serving, then plate each one with care. Add a garnish like microgreens, edible flowers, or roasted pumpkin seeds for a restaurant-worthy look. Guests will think you spent hours in the kitchen, but you’ll know the secret—simple ingredients, thoughtfully prepared.

Frequently Asked Questions (FAQs)

1. Can I use canned pumpkin for this recipe?

Yes, absolutely. Canned pumpkin puree works perfectly in this dish. Just make sure it’s 100% pumpkin and not the pre-sweetened pumpkin pie mix, which contains spices and sugar.

2. What can I use instead of scallops?

If you’re not into scallops or want a vegetarian version, try sautéed mushrooms, tofu steaks, or even grilled shrimp. All offer great texture and pair well with the risotto.

3. Can I make this risotto ahead of time?

Risotto is best served fresh, but you can prep the ingredients ahead and cook the risotto up to a day in advance. Reheat it gently with added broth to bring back the creamy texture.

4. How do I know when scallops are done?

Scallops are done when they’re golden on the outside and opaque in the center. They usually take about 2 minutes per side over medium-high heat. Overcooked scallops become rubbery, so keep an eye on them.

5. Is this recipe gluten-free?

Yes, both the risotto and scallops are naturally gluten-free, as long as your broth and Parmesan cheese are certified gluten-free. Always check labels to be safe.

6. Can I freeze the pumpkin risotto?

You can freeze just the risotto (without scallops) for up to 1 month. Let it cool completely, then store it in an airtight container. Reheat with a splash of broth or milk.

7. What’s the best type of broth for this recipe?

A low-sodium vegetable broth works best. It lets the pumpkin and scallops shine without overpowering them with too much salt or added flavors.

8. Can I add wine to the risotto?

Traditionally, a splash of white wine is added after toasting the rice. You can skip it or use a non-alcoholic white wine or a bit of lemon juice for acidity instead.

9. What herbs go well with pumpkin risotto?

Sage, thyme, and parsley all work beautifully. Fresh herbs give the dish an aromatic finish, while dried versions blend easily during cooking.

10. Can I use frozen scallops?

Yes, just thaw them completely and pat them very dry before searing. Removing excess moisture is key to getting that golden crust.

Conclusion

Pumpkin Risotto with Seared Scallops is one of those recipes that feels like a culinary love letter to fall. It’s warm and comforting, yet sophisticated and light enough to elevate any dinner into a memorable experience. From the rich creaminess of the pumpkin risotto to the golden, buttery sear on those scallops, every bite offers contrast and harmony in equal measure.

Whether you’re cooking to impress, enjoying a cozy solo dinner, or celebrating the season’s best flavors, this dish checks all the boxes. It’s approachable without being boring, indulgent without being heavy, and fancy without the fuss. Plus, you can tweak it to match your mood or dietary preferences, making it endlessly versatile.

So next time you’re staring at a can of pumpkin in your pantry or eyeing those gorgeous scallops at the market, you’ll know exactly what to do. Grab your favorite pan, warm some broth, and let this recipe guide you toward a cozy, creamy, and absolutely delicious meal that brings a little magic to your table.

Why You’ll Love This Pumpkin Risotto with Seared Scallops

Preparation Time and Yield

Nutritional Information (Per Serving)

Ingredients for Pumpkin Risotto with Seared Scallops

For the Risotto:

For the Scallops:

Step-by-Step Instructions for Pumpkin Risotto with Seared Scallops

1. Warm the broth

2. Sauté the aromatics

3. Toast the rice

4. Begin adding broth

5. Stir in pumpkin and seasoning

6. Finish with Parmesan

7. Prepare the scallops

8. Sear the scallops

9. Plate and serve

Ingredient Background

Technique Tips for Pumpkin Risotto with Seared Scallops

Alternative Presentation Ideas

Freezing and Storing Pumpkin Risotto with Seared Scallops

Healthier Twist Ideas

Serving Suggestions for Events

Frequently Asked Questions (FAQs)

1. Can I use canned pumpkin for this recipe?

2. What can I use instead of scallops?

3. Can I make this risotto ahead of time?

4. How do I know when scallops are done?

5. Is this recipe gluten-free?

6. Can I freeze the pumpkin risotto?

7. What’s the best type of broth for this recipe?

8. Can I add wine to the risotto?

9. What herbs go well with pumpkin risotto?

10. Can I use frozen scallops?

Conclusion

Ingredients

For the Risotto:

For the Scallops:

Instructions

Nutrition

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