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Pumpkin Risotto with Seared Scallops

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  • minutes
  • Serves 6

INGREDIENTS

4 oz

Pancetta

18

Scallops, large

1 clove

Garlic

1 tbsp

Thyme, fresh

1

Yellow onion, medium

4 cups

Chicken broth, low sodium

1/4 cup

Vegetable broth, hot

2 cups

Arborio rice

4 tbsp

Brown sugar, light

3/4 tsp

Cinnamon, ground

1 pinch

Clove, ground

1/4 tsp

Nutmeg, ground

2

Salt and pepper

2 1/4 tbsp

Olive oil, extra virgin

6 tbsp

Butter, unsalted

2 tbsp

Heavy cream

2 tbsp

Mascarpone cheese

1/4 cup

Parmesan cheese, grated