Elegant Butternut Squash Risotto with Scallops & Crispy Mushrooms

Short Description

Indulge in the rich and luxurious flavors of this elegant butternut squash risotto with seared scallops and crispy mushrooms. This dish combines creamy, velvety risotto infused with sweet butternut squash, perfectly caramelized scallops, and crispy mushrooms for a delightful contrast in textures. Whether you’re looking to impress guests or treat yourself to a fine dining experience at home, this recipe is a true showstopper.

Why You’ll Love This Recipe

• Restaurant-quality dish at home – This recipe brings together sophisticated flavors and textures, making it a great choice for a special dinner.
• Rich, creamy risotto – Butternut squash adds natural sweetness and a silky texture that enhances traditional risotto.
• Perfectly seared scallops – Tender, buttery scallops elevate the dish, adding a protein-rich and elegant touch.
• Crispy mushrooms for contrast – The crispy mushrooms provide an umami-packed crunch, balancing the creamy risotto beautifully.
• Customizable and adaptable – Swap ingredients based on dietary needs, or adjust flavors to your liking.

Ingredients

butternut squash olives oil unsalted butter yellow onion garlic arborio rice dry white wine vegetable or chicken broth Parmesan cheese sea scallops salt black pepper thyme mixed mushrooms (such as shiitake, oyster, or cremini) extra virgin olive oil

Directions

Preparing the Butternut Squash

1. Preheat your oven to 400°F (200°C).
2. Peel and dice the butternut squash into small cubes.
3. Toss the cubes with olive oil, salt, and pepper, then spread evenly on a baking sheet.
4. Roast for 25-30 minutes until soft and slightly caramelized.
5. Mash half of the roasted squash to create a puree, and set the remaining cubes aside for garnish.

Making the Risotto

6. In a medium saucepan, heat the vegetable or chicken broth over low heat to keep it warm.
7. In a large skillet, melt butter over medium heat. Add chopped onion and garlic, sautéing until translucent.
8. Stir in the arborio rice, toasting it for about 2 minutes until the edges become slightly translucent.
9. Pour in the dry white wine, stirring continuously until it evaporates.
10. Gradually add the warm broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
11. When the rice is nearly tender, mix in the butternut squash puree and grated Parmesan cheese.
12. Continue stirring until the risotto reaches a creamy consistency, then remove from heat and cover to keep warm.

Crispy Mushrooms

13. Heat a skillet over medium-high heat and add a drizzle of extra virgin olive oil.
14. Add the sliced mushrooms, spreading them in a single layer.
15. Cook without stirring for 2-3 minutes, then flip and continue cooking until crispy.
16. Remove from the pan and set aside on a paper towel-lined plate.

Seared Scallops

17. Pat the scallops dry with paper towels, then season both sides with salt and black pepper.
18. Heat a clean skillet over high heat and add a small amount of olive oil.
19. Once the oil is shimmering, place the scallops in the pan, leaving space between each.
20. Sear for 1.5-2 minutes per side until golden brown and caramelized, then remove from heat.

Assembling the Dish

21. Spoon the risotto onto plates and top with seared scallops.
22. Garnish with roasted butternut squash cubes, crispy mushrooms, and fresh thyme.
23. Serve immediately and enjoy!

Variations

• Vegetarian Option: Omit the scallops and replace them with roasted chickpeas or grilled tofu for a protein-rich alternative.
• Dairy-Free Version: Swap butter for a plant-based alternative and use nutritional yeast instead of Parmesan.
• Extra Indulgence: Drizzle truffle oil over the finished dish for an added layer of richness.
• Different Proteins: Substitute scallops with shrimp, lobster, or even grilled chicken.

Servings and Timing

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4

Storage/Reheating

• Refrigeration: Store leftover risotto in an airtight container for up to 3 days.
• Reheating: Add a splash of broth or water when reheating on the stovetop to restore creaminess.
• Freezing: While risotto can be frozen, the texture may change slightly. Store in a freezer-safe container for up to a month and thaw before reheating.
• Scallops: Store cooked scallops separately and reheat gently to prevent them from becoming rubbery.

FAQs

How do I know when the risotto is done?

Risotto is done when the rice is tender yet slightly firm to the bite (al dente) and has a creamy, velvety consistency.

Can I use frozen scallops?

Yes, just make sure to thaw them completely in the refrigerator and pat them dry before searing.

What can I use instead of arborio rice?

Carnaroli or Vialone Nano rice are great substitutes as they also absorb liquid well and create a creamy texture.

How can I make this dish ahead of time?

You can prepare the butternut squash puree and crisp the mushrooms in advance. The risotto itself is best made fresh.

What wine pairs well with this dish?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay complements the flavors beautifully.

Can I use pre-cut butternut squash?

Absolutely! Pre-cut butternut squash saves time and works just as well.

What’s the secret to perfectly seared scallops?

A hot pan, dry scallops, and minimal movement during searing are key to achieving a golden crust.

How can I make the risotto creamier?

Stirring frequently and adding broth gradually helps develop a creamy consistency. Extra Parmesan or a small amount of heavy cream can enhance richness.

What mushrooms work best for crispiness?

Shiitake, oyster, and cremini mushrooms crisp up nicely due to their low moisture content.

Can I make this risotto without wine?

Yes! Simply replace the wine with extra broth or a splash of lemon juice for acidity.

Conclusion

This elegant butternut squash risotto with seared scallops and crispy mushrooms is a dish that balances creaminess, sweetness, and umami in every bite. Whether for a special occasion or a cozy gourmet meal at home, this recipe is sure to impress. Give it a try and experience a restaurant-worthy delight from your own kitchen!

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