Cucurbitaceae and mushroom risotto


(to make 4 portions)

  • 2 punnets Persinette Cress  
  • 250g Porcini mushroom 
  • 4 medium-sized small squash or pattypan squash
  • 1 small finely chopped onion
  • 1 clove of finely chopped garlic
  • 300g risotto rice  
  • 175ml or one glass white wine 
  • 800ml vegetable stock (hot)
  • 2 tbsp double cream
  • 25g butter
  • 50g grated parmesan


  • Cut each (pattypan) squash into two, deseed and blanch in salty water.
  • Cut two halves of squash into slices and reserve.
  • Cut the Porcini mushrooms into long slices and sear on both sides in a bit of butter.
  • Using a medium saucepan, melt the rest of the butter and add the diced chopped onions.
  • Let cook for 1 minute and add the garlic.
  • Leave to cook for 20 seconds and add the wine.
  • Let reduce and add the rice.
  • Stir the rice for 10 seconds and add half of the hot vegetable stock.
  • Let cook as you would normally do for a risotto, adding the rest of the stock as you need it.
  • Pour the double cream and mix in half of the grated parmesan at the very end.
  • Fold in gently the cooked Porcini mushrooms (keeping a few slices aside for the plate), the diced squash and 1 punnet of Persinette Cress.
  • Fill the bottom squash with the risotto and add a few slices of mushrooms on the side, the rest of the Parmesan cheese and the rest of the Persinette Cress.

Recipe: Franck Pontais

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