Pumpkin Risotto with Seared Scallops
The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
Cozy comfort food is the only way to describe this Pumpkin Risotto with Seared Scallops, and while it looks elevated and complicated, it comes together in 30 minutes making it perfect for cold weather weeknights!
If you’ve ever made risotto at home, you know that the process can be quite time consuming. This recipe requires a fraction of the cooking time thanks to Heinen’s frozen creamy risotto, which cooks to perfection on the stove in 10 minutes—no endless stirring required!
You could absolutely serve the risotto as is, but in the spirit of the fall season, try adding a touch of Heinen’s pumpkin puree, light brown sugar, and a sprinkle of savory pancetta. The combination of flavors is as good as anything you would order at a restaurant and the color is simply stunning!
To take this risotto to the next level, top it with fresh sea scallops from Heinen’s Seafood Department! Simply sear them in olive oil for a few minutes for a delicious golden crust – that’s all there is to it!
Fall just got a lot more delicious!
Why You’ll Love This Recipe
- Heinen’s frozen creamy risotto is a time-saving shortcut. Located in Heinen’s freezers near the frozen entrees, Heinen’s frozen creamy risotto is the ultimate dinner hack. Packed with flavor and guaranteed to deliver restaurant-worthy texture, simply dump the contents into a pan on the stove, stir, and enjoy 10 minutes later!
- It’s full of fall flavor. Adding Heinen’s pumpkin puree, light brown sugar, and crispy pancetta to the risotto adds a depth of flavor that screams fall!
- Scallops are an easy and elevated addition. The sea scallops in Heinen’s Seafood Department are the freshest you’ll find in the Midwest, and they can be seared to perfection in a matter of minutes! Serve them on top of the risotto and everyone around the table will think this dish came from a restaurant.
Pumpkin Risotto with Seared Scallops
Servings: 6
Ingredients
- For the Risotto
- 2 oz. pancetta, diced
- 2 packages Heinen’s frozen creamy risotto
- 1/2 cup Heinen’s pumpkin puree
- 1 Tbsp. Heinen’s light brown sugar
- 2 Tbsp. Heinen’s unsalted butter
- 20 Heinen’s sage leaves
For the Scallops
- Salt and pepper, to taste
- 1 lb. fresh sea scallops, beards removed
- 2 Tbsp. Heinen’s extra virgin olive oil
Instructions
- In a large saucepan over medium heat, add the diced pancetta and cook for 4-5 minutes until the fat is rendered.
- In the same pan, heat the risotto in a saucepan according to package directions.
- Once warmed, add the pumpkin puree and light brown sugar. Stir well and set aside, covered.
- Heat a large skillet over medium-high heat.
- Pat the scallops dry and season with salt and pepper. Add the olive oil to the pan and sear the scallops for 3 minutes per side, until golden brown. Remove the scallops from the pan and set aside.
- In the same pan over medium heat, add the unsalted butter. Add the sage and fry for 4-5 minutes, until crisp.
- Assemble the dish by spooning the risotto into a bowl and topping it with the scallops. Garnish with the crispy sage leaves and serve immediately.
