Quail, Mushroom And Watercress Risotto Recipe

Recipe By Slurrp

This quail, mushroom, and watercress risotto is a delicious and hearty dish that combines the earthy flavors of mushrooms with the tender and succulent meat of quail. The creamy risotto is infused with the rich flavors of the mushrooms and quail, while the watercress adds a fresh and peppery note. This dish is perfect for a special occasion or a cozy dinner at home.

4.8
10 Rating -
Rate
Non Vegdiet
1hr total
1hr total
Quail, Mushroom And Watercress Risotto
plan
Bookmark

ingredients serve

Ingredients for Quail, Mushroom And Watercress Risotto Recipe

  • 1 Quails
  • 1/2 cup Arborio Rice
  • 2 cup Chicken Or Vegetable Broth
  • 1/2 Onion, Diced
  • 1 cloves Cloves Garlic, Minced
  • 1/2 cup Sliced Mushrooms
  • 1 cup Watercress, Chopped
  • 1 tablespoon Olive Oil
  • 1 tablespoon Butter
  • As required Salt And Pepper To Taste

Directions: Quail, Mushroom And Watercress Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until translucent.
  • STEP 2.Add Arborio rice to the saucepan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly translucent.
  • STEP 3.Gradually add chicken or vegetable broth to the saucepan, stirring constantly. Allow the rice to absorb the liquid before adding more. Continue this process until the rice is cooked al dente.
  • STEP 4.In a separate pan, heat butter and olive oil over medium heat. Add sliced mushrooms and cook until they release their moisture and become golden brown.
  • STEP 5.Season the quail with salt and pepper. In the same pan used for the mushrooms, cook the quail until golden brown and cooked through.
  • STEP 6.Once the risotto is cooked, stir in the cooked mushrooms and chopped watercress. Cook for an additional 2-3 minutes until the watercress wilts.
  • STEP 7.Serve the quail on top of the risotto and garnish with additional watercress leaves. Enjoy!

Cooking Tips

  • Make sure to stir the risotto constantly to prevent it from sticking to the bottom of the pan.
  • For a richer flavor, you can add a splash of white wine to the risotto before adding the broth.
  • If you prefer a vegetarian version, you can omit the quail and use vegetable broth instead of chicken broth.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat the risotto, add a splash of broth or water to a pan and heat over medium heat until warmed through.
  • Serve the risotto as a main dish or as a side dish with grilled meats or roasted vegetables.
Nutrition
value
2861
calories per serving
174 g Fat220 g Protein99 g Carbs7 g FiberOther

Current Totals

  • Fat
    174g
  • Protein
    220g
  • Carbs
    99g
  • Fiber
    7g

MacroNutrients

  • Carbs
    99g
  • Protein
    220g
  • Fiber
    7g

Fats

  • Fat
    174g

Vitamins & Minerals

  • Calcium
    346mg
  • Iron
    23mg
  • Vitamin A
    9mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    1mg
  • Vitamin B3
    68mg
  • Vitamin B6
    5mg
  • Vitamin B9
    126mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    7mg
  • Vitamin E
    9mg
  • Copper
    3mcg
  • Magnesium
    385mg
  • Manganese
    2mg
  • Phosphorus
    2379mg
  • Selenium
    220mcg
  • Zinc
    19mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp