Pumpkin and Seafood Risotto
Pumpkin and Seafood Risotto
Open in full-screen mode

Pumpkin and Seafood Risotto

15 MIN
25 MIN




  1. With the rack in the lowest position, preheat the oven to 180 ° C (350 ° F).
  2. With a knife, remove the top of the pumpkin. With a spoon, scrape out the seeds until the inside is smooth. Lightly oil the pumpkin, inside and out. Season the inside with salt and pepper. Place on a baking sheet. Bake for about 1 hour and 30 minutes or until the flesh is tender. Keep warm.
  3. Meanwhile, in a saucepan, heat the chicken broth and clam juice. Set aside.
  4. 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.
  5. 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. 


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

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.