Champagne and pumpkin risotto, with scallops and pistachio nuts - Nest in Normandy DieppeScallops and pistachio nuts - Nest in Normandy Dieppe

Champagne and pumpkin risotto, with scallops and pistachio nuts

Ingredients: Yields 4 servings

From the grocery store:
1 ½  cups Arborio rice
1 cup dry Champagne
½ cup shelled roasted pistachios, finely chopped

From the fishmonger’s:
16 large sea scallops, washed and patted dry

From the cheesemarket:
½ cup heavy cream
½ cup freshly grated Parmesan cheese

From the fresh produce market:
2 cup finely chopped onion
4 cloves garlic, minced
4 tablespoons chopped fresh parsley
1 small pumpkin

From your larder:
4 ½ cups chicken broth
8 tablespoon unsalted butter
2 teaspoon lemon zest
salt, pepper

  • Chop the onion and set aside.
  • Cut the pumpkin into cubes and peel them.
  • Cook the pumpkin cubes in a pan of salted water until they are still slightly firm so that the keep their shape in your risotto.
  • Melt 4 tbsp. butter in a frying pan. Add the chopped onion and cook it for a few minutes until it is soft.
  • Add the rice and garlic and cook for a further 2 minutes, without coloring.
  • Add the champagne and stir on a low heat until the liquid evaporates completely.
  • Add the chicken broth – a little at a time – stirring continually.  
  • Midway through, add the drained pumpkin cubes.
  • At the end of the cooking time, add the cream, parmesan and chopped parsley.
  • While keeping an eye on your risotto, mix the crushed pistachios, the lemon zest and the cracked black pepper together on a plate.
  • A couple of minutes before the end of the cooking time melt 2 tbsp. butter in a frying pan. Season the scallops with salt and pepper. Cooke them on one side for 2 minutes. Add the rest of the butter and cook the scallops on the other side for 1 minute more.
  • Serve the risotto on a plate, topped with 4 scallops that have dredged in the crushed pistachio mixture.

Tip: You can also eat the pumpkin skin. We suggest that you remove for reasons of presentation.