Pumpkin and Seafood Risotto

Pumpkin and Seafood Risotto

  • Preparation 15 min
  • Cooking 25 min
  • Servings 6
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Ingredients

    • 1 pumpkin, about 6.5 lbs (3 kg)
    • Olive oil, for brushing 

    • 4 cups (1 litre) chicken broth
    • 1 cup (250 ml) clam juice (see note)
    • 1/2 cup (125 ml) shallots, finely chopped
    • 1/4 cup (60 ml) butter
    • 2 cups (500 ml) Arborio rice
    • 1 cup (250 ml) grated Parmigiano-Reggiano cheese
    • Salt and pepper
  • Topping

    • 3/4 lb (350 g) medium-sized scallops, patted dry
    • 3/4 lb (350 g) medium-sized shrimp, shelled, deveined and patted dry
    • 3 tablespoons (45 ml) olive oil
    • 2 tablespoons (30 ml) chopped fresh chives

Preparation

Note from Ricardo

You can substitute the clam juice with white wine. In this case, add it before the broth and let reduce until dry.

Personal Note