Butternut Squash Risotto with Zingy Scallops

A real showstopper of a risotto: creamy carnaroli enriched with a silky butternut squash purée and Parmesan, topped with seared scallops and a zingy ginger, chive and lemon dressing. Sea and land on one plate, and far simpler than it looks.

Why this works

• A butternut squash purée stirred through gives the risotto a sweet, golden depth and silky body without heaviness.
• Slow-added stock releases the rice starch for that creamy, unctuous texture.
• Seared scallops and a zingy dressing: the sweet scallops and a sharp ginger-lemon hit lift the rich risotto and make it feel special.

Ingredient notes and swaps

• Risotto rice, carnaroli or arborio; toast it in butter before the stock for even cooking.
• Scallops: sear them hard and briefly; overcooked, they turn rubbery.
• Butternut squash purée, made simply by sweating the squash; it can be made ahead.
• Ginger, chive and lemon dressing: the zing that cuts the richness; do not skip it.

Butternut Squash Risotto with Zingy Scallops

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This posh risotto blends the flavours from sea and land to create a real showstopper of a dish. The risotto has real depth of flavour, thanks to a simple butternut squash purée and lots of grated Italian hard cheese.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Italian

Calories: 470

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 12 Scallops
• 25g Unsalted Butter
• 20g Ginger, peeled and chopped into very fine dice
• 10g Chives, chopped very finely
• Juice of 1 Lemon, use half in the Risotto
• 15ml Vegetable Oil
• Sea Salt and Freshly Ground Black Pepper

For the Risotto:

• 200g Risotto Rice
• 0.5 Onion, peeled and chopped finely
• 25g Unsalted Butter
• 75ml White Wine
• 20 Parmesan, grated
• 4 Tbsp Butternut Squash Puree
• Juice of half a lemon
• 500ml Chicken Stock, heated in pan
• Sea Salt & Freshly Ground Black Pepper
• 10g Chives, chopped very finely

For the Butternut Squash Puree:

• 400g Butternut Squash, peeled, deseeded and chopped into small cubes
• 50g Unsalted Butter
• 50ml Chicken Stock

To make the Butternut Squash Puree

• Melt the butter in a saucepan and add the Butternut Squash
• Season and cover with a lid
• Sweat for 10 minutes

Method

 

1. Pour in the Chicken Stock and cook for about 5 minutes or until soft
2. Drain and transfer to a blender
3. Allow to cool before blitzing until smooth
4. Set aside

For the Risotto

1. Melt the butter in a pan, add the Onions and cook over a medium heat for 2 -3 minutes
2. Add the Rice and stir to coat the rice in butter
3. Pour in the White Wine and reduce until nearly dry
4. Season and add a couple of ladles of hot Chicken Stock
5. Simmer and stir until the rice has absorbed the stock
6. Add another ladle of stock and continue to stir
7. Repeat this process for 12-15 minutes, stirring often
8. When the rice is nearly cooked but still al dente, add the Butternut Squash Puree, Parmesan and Lemon Juice
9. Check the seasoning and finish with Chives
10. ​In a small bowl
11. Mix the Ginger, Chives, Lemon Juice and Oil
12. Season to taste
13. ​Pour a little oil into a hot frying pan
14. Season the Scallops and place them in the pan
15. Cook for 2-3 minutes
16. Add the butter
17. Flip the Scallops over and remove from the pan almost immediately
18. ​To Serve
19. Spoon the Risotto into individual bowls
20. Place the Scallops on top allowing 6 per person
21. Add a small teaspoon of the Ginger and Chive mixture on to each Scallop

Nutrition

Calories: 470kcalCarbohydrates: 36gProtein: 21gFat: 26gSaturated Fat: 14gSodium: 800mgFiber: 3gSugar: 5g

Notes

Ensuring the rice is properly coated in butter helps to toast the grains slightly, which prevents them from becoming mushy and helps them absorb the stock more evenly, leading to a creamier texture.
Resist the urge to add all the stock at once. Gradually adding and stirring allows the rice to release its starches slowly, creating that wonderfully creamy, unctuous texture characteristic of a great risotto.
Scallops cook incredibly quickly, and overcooking will make them rubbery. The goal is a beautiful golden-brown sear on one side, then just a quick finish on the other to keep them tender and juicy inside.

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Tips for success

• Toast the rice in butter before adding any liquid.
• Add the hot stock a ladle at a time, stirring until absorbed; do not rush it.
• Stir the squash purée and Parmesan in at the end, off the heat, for a glossy finish.
• Sear the scallops just before serving: a golden side, then a quick flip, and off.

Make ahead, storage and reheating

• Make ahead: The squash purée can be made ahead; the risotto and scallops are best fresh.
• Storage: Purée keeps three days in the fridge; the finished dish does not keep well.
• Reheating: Risotto is best fresh; loosen leftovers with a splash of stock.

What to serve it with

• It is a complete plate. A crisp green salad and a glass of cold white is all it needs.

FAQ

How do I cook scallops? Sear hard for a golden side, flip briefly, and remove at once; they overcook in seconds.

Can I make the purée ahead? Yes; it keeps a few days and makes the dish quick to finish.

Which rice? Carnaroli holds its bite best; arborio works too.

Can I make it vegetarian? Yes; leave off the scallops and use vegetable stock for a lovely squash risotto.

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