In another saucepan, soften the shallots in the butter. Add the rice and coat with the butter. Add the broth, about 250 ml (1 cup) at a time, stirring frequently until the liquid has been completely absorbed before adding more broth. After about 20 minutes, the rice should be
al dente . Remove from the heat and stir in the cheese. Adjust the seasoning. Pour into the pumpkin, stir and scrape flesh into the risotto, to your taste. Adjust the seasoning.
Meanwhile, in a large non-stick skillet, brown the scallops and shrimp, one after the other, in the oil. Season with salt and pepper. Stir the seafood and chive in the risotto. Place the pumpkin in a serving dish in the centre of the table.
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.
Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.