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Butternut Squash Risotto with Zingy Scallops

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
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 470
Ingredients Method Nutrition Notes

Ingredients
  

  • 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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