Pumpkin Seafood Risotto
Make This for Dinner Tonight! 🎃
This creamy pumpkin seafood risotto is the perfect dish to welcome in the fall weather and stay warm with on a chilly, rainy evening in. The velvety pumpkin and seafood in this dish add a luxurious and creative twist to this Italian favorite. The sweet rich lobster, perfectly crisped scallops and fish, paired alongside the smooth and velvety parmesan pumpkin come together to make a dish that will leave everyone reaching for seconds. If you are cooking for yourself, your family, or even a large group of guests, this is the perfect dish to pull out when you want to leave a lasting impression that guests won’t soon forget.
Lobster Risotto
Olive Oil: 1 tablespoon, extra virgin
Parmigiano Cheese: freshly grated
Shallots: 1 tablespoon minced.
Lemon Zest: From 1 whole lemon
Seasoning: Salt and pepper, to taste. Fresh cracked black pepper is preferred.
Garlic: 2 cloves, minced
Arborio Rice: 1½ cups (or use Carnaroli rice)
Seafood Stock: 4 cups (may use up to 7 cups). If you can’t find or make seafood stock, you can opt for Chicken.
Seafood Medley: I like to use lobster, scallop, salmon with extra crispy skin, mussels, and shrimp, but feel free to use whatever calls to you.
Butter: 2 tablespoons
Mascarpone: 3 tablespoons. This is the secret to the whole dish. It will add an impossibly rich and creamy texture to the risotto.
White Wine: 1/2 cup, dry
Make The Risotto
Bring a large skillet or frying pan to medium heat. I like to use a slightly deeper dish as this is a one-pot recipe, and there are lots of liquids involved. Add olive oil, garlic, and shallots. Add a pinch of black pepper. Cook until shallots are translucent, about 1-3 minutes. Add the Arborio rice and cook for an additional 1-2 minutes, stirring occasionally, until the rice also looks translucent, then add the white wine.
Stir for 1-2 minutes and allow the wine to cook, then add about half of the stock into the pan with the rice.
Stir the rice occasionally, and cook for 5 minutes or until most of the liquid has been absorbed. Add the remaining stock in portions until your Arborio rice is slightly translucent and still al denté. Having your risotto have a bit of a bite to it is preferred.
It should take about 20-30 minutes for the rest of the stock to absorb into the rice as you slowly ladle it in, making sure to continuously stir your risotto.
Once the risotto has finished absorbing the stock, add the butter, Parmesan, and mascarpone and slowly fold that into the rice until the whole dish is smooth and creamy. Sprinkle in the lemon zest to taste.
Then add in the seafood meadley, and add salt and fresh black pepper to taste. I usually go pretty heavy handed on the black pepper. Stir the ingredients together, then serve immediately.
For extra presentation points you can serve this risotto inside of a small, hollowed out, cooked until soft pumpkin, and garnish with a little extra parmesan on top. Either way everyone will want seconds! xx
Make sure to let me know if you try this dish! Happy October!!! 🎃👻🧡
