Patisson Risotto
As we moved into our new home, I have finally come the little garden I dreamed of for a long time. We build a raised garden bed and planted 2 seeds from a little bag I found in my pantry that said “squash and zucchini in different shapes and color” . They both grew into huge plants with tons of beautiful yellow flowers. One of them bears perfectly round zucchini and the other grew little UFO like squash named Patisson or Pattypan Pumpkin. I picked them early so the skin and seeds are still soft, just like zucchini. They also make a very pretty and edible Risotto Bowl.
Patisson taste almost like a mix of zucchini and artichoke but cooked in a risotto, they give the creaminess of a pumpkin
Patisson Risotto
for 2
2 patisson, about 15-20 cm big (skin and seeds still soft)
2 tiny baby patisson
2 squash or zucchini flowers
1 white onion 2 shallots
1 clove of garlic
200g risotto rice
about 600ml vegetable broth
1 Tbsp butter
2 Tbsp freshly grated parmesan
olive oil
Cut out the lids of the patisson. With a spoon, carve out the flesh and seeds and keep them aside. Drizzle some olive oil inside the empty shells and sprinkle with seasalt. Bake at 170°C for about 20 minutes until soft and slightly roasted.
Chop the inside of the pumpkin into a relatively small dice. Peel and dice the onion and garlic. With a mandolin, slice the baby patisson in thin slices.
Heat your vegetable stock in a pot.
In another pot, heat about 2 Tbsp of olive oil, then add the onion and garlic. Season with a pinch of salt. Stir until translucent, then add the chopped pumpkin. Roast for about 3-4 minutes.
Add the risotto rice to the pumpkin mix and stir. Now it is time to add the broth, little by little. Start with 2-3 small laddles and continue stirring on medium heat until the broth is almost gone. Add another laddle of broth. Continue until the risotto is cooked al dente. It should be runny and not firm.
Reduce the heat to low, then add the finely sliced baby patisson, the butter and parmesan and stir. Season to taste with salt and pepper.
Spoon in the pumpkin shells, drizzle some olive oil on top and garnish with the sliced flowers.
Bon appetit, I hope you like it.
a family meal
sprinkled with olive oil and salt, they now bake for about 20 minutes at 170°C
they are ready when slightly roasted and baked through
two ways of plating the risotto. a drizzle of olive oil and some sliced pumpkin flowers for both of them
