---
title: Scallops Over Butternut Squash Risotto
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/scallops-over-butternut-squash-risotto-5e1e3cdcc5674d5c5065b3fa}
servings: 2
prep time: 15 minutes
cook time: 35 minutes
time required: 50 minutes
difficulty: Medium
allergens:
  - Shellfish
  - Milk
tags:
  - Grain-Focused
  - Italian-Inspired
  - Rich & Savory
rating: 4.5
rating_count: 3900
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the rich, complex flavors; some found the lemon overpowering or wanted more seasoning in the risotto.
  - theme: Ease of prep
    text: Risotto was time-consuming for some; consider starting it earlier and cooking scallops last.
image: "https://images.recipes.furrysalamander.com/scallops-over-butternut-squash-risotto.avif"
---
Wash and dry all produce. In a #large bowl{}, combine @mushroom stock concentrate{1%unit} and 4 cups water; microwave until hot, ~{3%minutes}. Prepare @garlic{2%cloves}(thinly sliced), @shallot{1%unit}(halved, peeled, and minced), @lemon{1%unit}(zested and quartered), and @sage{1%unit}(leaves picked and thinly sliced).

Heat a drizzle of @vegetable oil{1%tbsp} in a #large pan{} over medium heat. Add garlic and shallot. Cook until softened, ~{1%minutes}. Add @arborio rice{1%cup}; stir until translucent, ~{1%minutes}. Add ½ cup stock; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, ~{25%minutes}.

While risotto cooks, toss @butternut squash{1%unit} on a #baking sheet{} with a drizzle of oil and a pinch of salt and pepper. Roast until browned and tender, ~{20%minutes}.

Meanwhile, pat @scallops{½%lb} dry with paper towels; season generously all over with salt and pepper. Heat a large drizzle of oil in a second #large pan{} over medium-high heat. Add scallops and cook until browned and cooked through, ~{3%minutes} per side. Turn off heat. Remove scallops from pan and set aside, covered. Wipe out pan.

Melt 2 tbsp @butter{2%tbsp} in pan used for scallops over medium heat. Cook, stirring, until butter is foamy and flecked with amber brown bits, ~{2%minutes}. Stir in sage leaves and a squeeze of lemon juice. Turn off heat; carefully transfer to a #small bowl{}. Once risotto is done, stir in roasted squash, lemon zest, @parmesan cheese{¼%cup}, 1 tbsp butter, and a squeeze of lemon juice.

Taste and season risotto with salt, pepper, and more lemon juice if desired. Divide between bowls and top with scallops. Drizzle with brown butter. Serve with any remaining lemon wedges on the side.