Fall is upon us, and as the wind and rain storms blow in, I’m eating warm, rich dishes a whole lot more. Up until recently, I have been a bit intimidated by risotto. I always thought it took forever or was really easy to mess up… Turns out, it’s actually quite quick, but it does require a bit of patience at the same time. This Butternut Squash Risotto with Seared Scallops is the perfect combination of warm fall flavors, with some delicate seafood flair.
What makes this risotto so delicious, is you cook the whole dish with the butternut squash in the pan. This adds some additional (flavorful!) starch to the dish which works great with the rice to achieve a creamy texture. I should note, this dish has no cheese, or cream, and yet it tastes rich as if it does! And the addition of fresh herbs like sage and thyme really adds some beautiful flavors alongside the squash.
So let’s get into the hardest part of this: being mildly attentive and patient for 20 minutes. I promise it is not as hard as it sounds! In order to properly cook the rice, it is imperative that you add the broth in increments, and not all at once; only adding more broth once it has been fully absorbed. Also, make sure your broth is warm! Cold broth will cause it to take much longer. All in all, stirring frequently for a while is all the hard work that this dish really requires. So if you can stir, you can make risotto. 🙂
As for the scallops, keep them simple. A light sear of about 2 minutes on each side is all they need to prevent over cooking. I love adding scallops to creamy and rich plates because their sweetness and saltiness help add a whole new level of flavor. However, you can also add an alternative protein – or leave it off altogether – if you prefer. Enjoy this Butternut Squash Risotto with Seared Scallops!
Looking for a seasonal side to serve with this? Try a Kale Apple Brie Salad with Spiced Nuts.
Butternut Squash Risotto with Seared Scallops
Ingredients
Butternut Squash Risotto
- 3 ½ Cups Chicken or vegetable stock
- 1 Tbsp Olive Oil
- 1 Tbsp Butter
- 1/2 Yellow Onion chopped
- 1 Shallot chopped
- 1 ½ Cups Butternut squash cubed
- 1 Clove Garlic minced
- 1 Cup Arborio Rice
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1/4 Cup White wine
- 1 Tbsp Fresh sage minced
- 1 tsp Fresh thyme minced
Seared Scallops
- 1 Tbsp Olive Oil
- 1 Tbsp Butter
- 12 – 16 Scallops
- Salt and pepper
Instructions
Butternut Squash Risotto
- In a small sauce pan, heat the broth and leave simmering on stove while you begin the risotto.
- Add oil and butter to a large pan or dutch oven over medium high heat. Add chopped onion, shallot, and butternut squash to pan. Cook, stirring occasionally until the onions and squash are browned; about 8-10 minutes.
- Add the white wine to deglaze the pan, scraping any pieces off the bottom. Then add the garlic, rice, salt and pepper. Cook, stirring constantly, for about 3 minutes, or until the rice starts to brown slightly. Reduce heat to medium-low.
- Add one cup of warm broth to the rice, and stir. Once the rice has absorbed the liquid (there will be none pooling at the bottom of the pan), add another 1/2 – 1 cup of broth. Continue stirring constantly, scraping the bottom of the pan, adding more broth in increments each time the rice soaks it up. All in all, this process will take about 20 minutes, but be patient. You may add an additional 1/2 cup of broth if needed.
- Mix in fresh sage and thyme, and adjust salt and pepper seasonings as desired.
Seared Scallops
- Heat a heavy bottom pan or cast iron over medium high heat. Add olive oil and butter.
- Season scallops with salt and pepper. Place in heated pan and sear for 2 minutes. Flip each and cook for an additional 1 ½ – 2 minutes. Remove from pan, and put on top of each serving of risotto.
