I have an unhealthy obsession with risotto. It all started during my study abroad in Rome, where I would order the mushroom risotto nearly every time we went to our small, local restaurant (where the salmon tagliatelle was a close second, but I digress). I’ve ordered it at enough restaurants since and have been thoroughly disappointed. Risotto should be creamy, rich, and warm – and many times I received gummy, cold, and pathetic excuses for risotto. So I learned how to make my own (again, another dangerous endeavor).
This risotto is a game changer. It tastes like its fellow cheesy, buttery counterparts – without the inclusion of those decadent components. The pumpkin gives it perfect creaminess, and I added paprika for a kick to suit my spicy palate. Seared scallops were the perfect protein to accompany the risotto – delicate yet bold, with a crunchy sear that complemented the creamy risotto well.
Pumpkin risotto recipe here, and scallops recipe here.
It’s also the perfect addition to your Thanksgiving menu.
And if you are going to make it, this is only way to do it:
What’s your favorite Thanksgiving dish? Mashed potatoes, my family’s famous turkey curry, and now this dish are mine.
