Hy-Vee Recipes and Ideas

Directions

1. Step1

   Whisk together broth and pumpkin pie mix in a medium saucepan until smooth. Bring to a simmer over medium heat. Reduce heat to low; keep warm.

2. Step2

   Meanwhile, melt 2 Tbsp. Asiago butter in a 5-qt. Dutch oven over medium heat. Add rice; cook for 3 to 5 minutes or until rice is lightly toasted, stirring frequently. Remove Dutch oven from heat; stir in wine. Return Dutch oven to heat; cook rice for 1 to 2 minutes or until wine is absorbed, stirring constantly.

3. Step3

   Add warm pumpkin mixture, ½ cup at a time, stirring until absorbed after each addition. Stir in remaining 1 Tbsp. Asiago butter. Remove from heat. Stir in Parmesan cheese.

4. Step4

   Meanwhile, cook bacon in a large nonstick skillet over medium heat until crispy, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels. Set bacon aside.

5. Step5

   Pat scallops dry with paper towels. Working in batches, cook scallops in bacon drippings over medium-high heat for 2 to 4 minutes or until lightly browned and opaque, turning halfway through.

6. Step6

   To serve, divide risotto into 6 serving bowls. Top each with 4 scallops. Sprinkle with reserved bacon. Drizzle with maple syrup and garnish with thyme, if desired.