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Recipe 44


  1. Risotto 200g
  2. Extra virgin olive oil 25g
  3. Butternut squash 300g
  4. Shallots 30g
  5. Garlic halves 1
  6. Grano Padano Powder 100g
  7. Butter 80g
  8. Black pepper
  9. Vegetable stock 350-400ml
  10. Cinnamon 2g
  11. Scallops
  12. Salt


  1. Marinate with salt, pepper and olive oil. Roast the butternut squash in a 180 degree oven for about 25 minutes
  2. In a preheated cooking pot, add the extra virgin olive oil, shallots, and roasted butternut squash sauté together
  3. Pour in the risotto into the pan, along with some extra virgin olive oil and stir well
  4. Toast at a medium heat while stirring occasionally until slightly translucent and toasted.
  5. Pour in the preheated vegetable stock, slowly add in small quantities of it, and fine salt.
  6. Cook at a medium heat, while continuously stirring until you get the required consistency.
  7. Add the sautéed butternut squash and cook for about 2 minutes while stirring occasionally. Add the butter and stir well.
  8. Marinate the sea scallops with salt and pepper and sear in a hot pan with butter.
  9. Remove the risotto from heat, and add the grated Grano Padano and mix until thoroughly incorporated
  10. Add the seared scallops in the top with cinnamon
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Risotto with Butternut Squash & Scallops