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recette, facile, pétoncles, risotto, citrouille



3 cups of pumpkin, cut into cubes

3 tbsp. butter

1/4 cup of 15% cooking cream

Salt and pepper to taste

2 cups of Azborio rice

2 French shallots, finely chopped

4 cups of chicken broth

-1 ½ cup of pumpkin puree

200 g. cooked and coarsely chopped pancetta

-1 cup of grated parmesan cheese

5 to 6 drops of Firebarns Ghost

Salt and pepper to taste

Olive oil

4 scallops

Micro pods


In a large saucepan, plunge the pumpkin cubes into 6 cups of boiling salted water and cook for about 15 minutes or until the pumpkin cubes are tender. Drain and blend the cubes in a food processor with the butter and cream until smooth and set aside.

In a large saucepan over medium-high heat, sauté the shallots with a drizzle of olive oil for 2 to 3 minutes. Then add the Azborio rice and sauté with the shallots for 1 to 2 minutes. Stir in one cup of chicken broth, stirring constantly. When all the broth has been absorbed, add asecond cup of broth and repeat the same step with the other 2 cups. Once the 4 cups are well absorbed, add the pumpkin puree, Firebarns Ghost, pancetta, 1 tbsp of butter and the parmesan. Season with salt and pepper and keep warm.

In a skillet over high heat, pan fry the scallops with a drizzle of olive oil for about 2 minutes on each side.

Serve the scallops over the risotto and sprinkle with the microfoam.

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