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Butternut Squash Risotto with Scallops Recipe
Ash Tyrrell

Butternut Squash Risotto with Scallops Recipe

I recently tried making this Butternut Squash Risotto with Scallops, and I have to say—it was a game-changer in my kitchen. The creamy, velvety risotto pairs perfectly with sweet roasted squash and tender, golden scallops. I loved how the brown butter with sage added a nutty, fragrant finish
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Total Time 55 minutes
Ingredients Method Notes

Ingredients
  

  • 1 small butternut squash peeled and cubed (roasts beautifully and adds natural sweetness)
  • 2 tsp vegetable or olive oil divided (for sautéing and roasting)
  • Salt and pepper to taste (freshly cracked works best)
  • 2 cloves garlic thinly sliced (adds aromatic depth)
  • 1 shallot halved, peeled, and minced (mild sweetness enhances risotto)
  • 1 cup Arborio rice the starchiness ensures creamy texture
  • 4 cups vegetable or chicken stock warm for even cooking
  • 2 tsp sage leaves thinly sliced (fresh gives better aroma than dried)
  • 1 lemon zested and quartered (brightens the dish)
  • 2 TBSP butter 3 TBSP if serving four
  • ¼ cup grated Parmesan grate fresh for best flavor
  • 8-12 large sea scallops patted dry for perfect sear

Method
 

  1. I like to start by organizing everything. Preheat your oven to 450°F and prepare a bowl of hot stock. Slice garlic, mince the shallot, zest the lemon, and chop sage. Having everything ready makes the cooking flow so much smoother.
  2. Heat a drizzle of oil in a large pan over medium heat. Cook the garlic and shallot until softened, then add the Arborio rice until slightly translucent. Gradually add warm stock, ½ cup at a time, stirring constantly, until the rice is creamy and al dente, about 25–30 minutes.
  3. While the risotto cooks, toss the cubed squash with a bit of oil, salt, and pepper. Roast on a baking sheet until golden and tender, roughly 20–25 minutes. Roasting caramelizes the edges, enhancing the natural sweetness.
  4. Pat scallops dry and season with salt and pepper. Heat oil in a separate pan over medium-high heat and sear scallops until golden and cooked through, about 3–5 minutes per side. Set aside covered to keep warm.
  5. In the pan used for scallops, melt butter until foamy and brown flecks appear, then stir in sage and a squeeze of lemon juice. Fold roasted squash, lemon zest, Parmesan, and butter into the risotto. Taste and season with salt, pepper, and extra lemon juice if needed.
  6. Divide risotto into bowls and place scallops on top. Drizzle with brown butter and garnish with remaining lemon wedges. It’s a beautiful presentation with vibrant colors and rich aromas.

Notes

  • I always warm the stock; it keeps the risotto creamy and prevents temperature drops.
  • Patting scallops dry is crucial for a perfect sear—I never skip this step.
  • Stir slowly and steadily while cooking the risotto; it prevents sticking and encourages creaminess.
  • I add lemon juice gradually, tasting as I go for a balanced brightness.