Scallop Risotto* Recipe

Instructions for Scallop Risotto

1. 1

   Prepare the Butternut Squash

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced butternut squash and sauté until tender, about 8-10 minutes. Set aside.

2. 2

   Start the Risotto

   In a large saucepan, heat the remaining olive oil over medium heat. Add shallots and garlic, sauté until soft and fragrant, about 3-4 minutes.

3. 3

   Add the Rice

   Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.

4. 4

   Deglaze with Wine

   Pour in the white wine and stir until it is mostly absorbed by the rice.

5. 5

   Incorporate Broth

   Gradually add vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. This process should take about 20-25 minutes.

6. 6

   Finish the Risotto

   Once the rice is creamy and al dente, stir in the sautéed butternut squash, grated Parmesan cheese, salt, and pepper.

7. 7

   Cook the Scallops

   In another skillet, heat a little olive oil over medium-high heat. Season the scallops with salt and pepper, then sear them for 2-3 minutes on each side until golden brown.

8. 8

   Serve

   Plate the risotto and top with the seared scallops. Garnish with chopped walnuts and fresh parsley.