Pumpkin Risotto with Mushrooms and Scallops

Ingredients

• 4 mini pumpkins (Patisson)
• olive oil
• 120 ml Vegetable broth
• 1 Shallot
• 1 Garlic clove
• 200 g arborio rice
• 150 ml dry white wine
• 650 ml vegetable broth
• 300 g chanterelles
• 8 scallops (prepped, released)
• Salt
• pepper (ground)
• 1 tbsp butter
• 2 tbsp pumpkin seed oil
• 4 tbsp freshly grated Parmesan

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with both top and bottom heat.

2. 2.

   Wash, clean, and cut a lid off each pumpkin. Remove seeds and fibrous parts, leaving a small rim of flesh. Cut into cubes, sauté in 2 tbsp oil until lightly browned, deglaze with broth, simmer for about 10 minutes over medium heat, then blend to a smooth puree.

3. 3.

   Brush pumpkins with oil, place lids back on, and roast in the preheated oven for approximately 15 minutes.

4. 4.

   Meanwhile, finely chop the shallot and garlic. In a pot, sauté them in 2 tbsp oil until translucent. Add rice, stir briefly, deglaze with wine, then gradually add broth while stirring until absorbed. Repeat adding broth until rice is cooked and all liquid is used.

5. 5.

   Clean and optionally slice mushrooms. Pat scallops dry, sear in a hot pan with 2 tbsp oil on each side until golden brown. Add mushrooms to the pan and cook together. Season with salt and pepper.

6. 6.

   Fold pumpkin puree, pumpkin seed oil, and Parmesan into the risotto, seasoning with salt and pepper as needed.

7. 7.

   Remove pumpkins from oven, fill them with risotto, place lids back on, top with remaining risotto, mushrooms, and scallops, arrange on warmed plates, and serve immediately.