Pumpkin Risotto With Seared Scallops

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1¼ cups pumpkin puree

2 tablespoons heavy cream

2 tablespoons light brown sugar

¾ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

pinch ground clove

¼ cup hot vegetable broth

6 tablespoons (3/4 stick) unsalted butter, divided

4 to 5 cups low sodium chicken broth

2 tablespoons extra virgin olive oil

1 medium yellow onion, diced

1 clove garlic, minced

2 cups Arborio rice

2 tablespoons mascarpone cheese, softened

¼ cup parmesan cheese, grated

1 tablespoon fresh thyme, minced

salt and pepper to taste

2 tablespoons extra virgin olive oil (plus more, if needed)

18 large scallops, cleaned

½ teaspoon extra virgin olive oil

4 ounces pancetta, micro diced (really small)

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