Risotto with Pumpkin, Mushrooms and Scallops
Ingredients
- For pumpkins
- 4 Mini pumpkins (eg, patisson)
- olive oil
- 120 milliliters Vegetable broth
- For the risotto
- 1 shallot
- 1 garlic clove
- 200 grams Arborio rice
- 150 milliliters dry white wine
- 650 milliliters Vegetable broth
- also
- 300 grams Chanterelle
- 8 ready to cook Scallop
- salt
- peppers
- 1 Tbsp butter
- 2 Tbsps Pumpkin seed oil
- 4 Tbsps freshly grated Parmesan
Preparation steps
Preheat the oven to 200°C (approximately 350°F).
Rinse pumpkins. Cut tops off to form lids and remove seeds and fibers. Remove most of the flesh, except for a small border. Cut scooped flesh into small cubes and cook briefly in 2 tablespoons oil. Add broth, simmer over medium heat for about 10 minutes and then puree.
Brush pumpkins with a small amount of oil, replace the cover and bake about 15 minutes.
Bring broth to a boil in a small pot, then reduce heat and keep warm. Meanwhile, peel the shallot and garlic, chop finely and cook in a pan with 2 tablespoons oil until translucent. Add rice and saute briefly. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Meanwhile, clean mushrooms and chop. Rinse the scallops and pat dry. In a hot pan with 2 tablespoons oil, cook scallops on each side until golden brown. Add mushrooms and continue to cook. Season with salt and pepper to taste.
Mix the pumpkin puree with pumpkin seed oil and Parmesan. Add to the risotto and season with salt and pepper.
Remove pumpkins from the oven, fill with risotto and replace lids. Arrange the remaining risotto, mushrooms and scallops on warmed plates and serve.
