Patty Pan Stuffed with Spinach & Ricotta Risotto

We are fully into that autumn vibe (and I can feel in my bones that Christmas is coming, is that just me…?), to celebrate this ‘autumness’ I cooked up this dish, inspired by a couple of mini patty pan that appeared in my weekly veg box delivery and a delicious meal my sister cooked me a couple of years ago.


For me this is the ultimate indulgence, the ricotta (bonus points if you make your own) makes it so creamy and delicious; it being served in an adorable pumpkin like vessel is the icing on the top(or bottom I guess).

I haven’t been able to blog anywhere near as much as I would have liked to recently; I’ve been working from home a lot, with a lot of work (and craft projects) on my plate. Things will start to calm down (as much as they can near Christmas) in a couple of weeks. Until then, sporadic posting it is!


Ingredients (Serves 2)

  • Two small or one medium/large patty pan
  • 100 g of arborio rice
  • 250 g /~1 cup of ricotta
  • A handful of fresh basil leaves
  • Several handfuls of spinach
  • One small onion
  • Vegetable (or chicken) stock (hot)
  • White wine (optional)
  • Olive oil
  • Salt and pepper


  1. Preheat the oven to 180°C.
  2. Cut out the lids of the patty pan and scoop out the seeds. Oil the outsides of the patty pan and place them on a baking tray (with their lids on) in the oven. Cook them in the oven for 15 minutes before you start cooking your risotto (leaving them in there cooking once you start).
  3. Finely dice your onion.
  4. Heat a little olive oil in a medium-large saucepan on a medium heat and add the onion. Cook the onion for a few minutes and add the rice. Stir to ensure the rice gets coated lightly in olive oil.
  5. Pour in a glug of white wine (if using) and allow the liquid to reduce a little (whilst stirring) before adding a ladle or two of stock. Keep adding stock and stirring until the rice is soft, approximately 20 minutes.
  6. Stir in the ricotta followed by spinach and basil until it is piping hot. Turn off the heat.
  7. Take the roast patty pan out of the oven and take their lids off. Carefully, whilst wearing oven gloves, pour the liquid in them away.Pattypan
  8. Scoop half the risotto into each patty pan (or into one large patty pan), pop their tops back on and serve.

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