Pumpkin Risotto with Seared Scallops

The Chef: Hernan Stutzer
The Restaurant: Catharsis Restaurant & Lounge in Little Havana
The Dish: Pumpkin Risotto with Seared Scallops

2 cups pumpkin (or butternut squash)
2 tbs. butter
1 cup Arborio rice
4 cups chicken stock
1/2 cup grated Parmesan cheese
12 scallops
2 white onions, chopped
salt and pepper to taste

Method of Preparation:

– Take pre-cooked (partially cooked) Arborio rice and heat it up with chicken stock. Cook until al dente.

– Heat blended oil in a sauté pan. Pat scallops dry; add salt and pepper to taste. Put them in the pan and sear them on both sides.

– Sauté chopped onions. Chop the pumpkin and boil the chunks until soft. Add the pumpkin to the rice. Stir until the pumpkin melts. Then, add Parmesan cheese, butter the onions and stir until nice and creamy.

To Plate:

Make a bed of pumpkin risotto and place scallops on top. Garnish with more Parmesan cheese and chopped parsley.

Serving suggestion: Albariño Viña Taboexa

Serves: 2

Catharsis Restaurant & Lounge
1644 Southwest 8th Street
Miami, FL 33135
(305) 479-2746

Print this recipe and bring it to the Catharsis Restaurant and Lounge in Little Havana for a free glass of wine with your meal. The offer is good through Nov. 30.


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