Easy

Quail and spring garlic risotto

Name: Quail and spring garlic risotto
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300 g Rice; 250 g Quail (meat and skin from 16 legs, buy about 400 g bone-in); 360 g Green garlic; 1200 ml Chicken stock; 20 g Butter; 75 g Parmesan cheese; 75 ml Extra virgin olive oil; 0.2 g Bay leaf; 3 g Parsley; 0.3 g Black pepper; 1 g Salt

Total time1 h 10 min Preparation and possible waiting 30 min · Cooking 40 min

Preparation and possible waiting: 30 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Milk: Ingredient to check: Butter, Parmesan cheese. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Chicken stock.

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Quail and spring garlic risotto. Add stock hot and gradually to maintain even cooking.

Jump to steps

30 minpreparation and possible waiting

40 mincooking

4servings

2.824 kcalwhole recipe

706 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 10 min Preparation and possible waiting 30 min · Cooking 40 min

Preparation and possible waiting: 30 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Rice dish 1 to 2 hours Italian

Allergens

View full classification 9 tags

Diet

Omnivorous

Dish type

Rice dish

Meal

Lunch

Preparation

Boiling

Appliances

Casserole

Cuisine

Italian

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Rice dish

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Season quail legs with half the salt and pepper. Brown in oil over medium heat for 15-20 minutes, turning, until cooked at the bone. Remove and keep warm.
Trim and chop spring garlic and cook in the same pan for 2 minutes. Add rice and bay and stir for 1 minute.
Add hot stock in four 300 ml additions, stirring and allowing absorption before the next. Cook for about 18 minutes until rice is tender and creamy.
Remove bay, mix in butter and grated Parmesan and adjust salt. Serve with four quail legs per person and parsley.

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Ingredients

Method

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