Hunter shiraz, quail and asparagus risotto recipe

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  • Cuisine: Modern Australian
  • Servings: Serves 4
  • Cooking Time: Less than 30 minutes
  • Course: Main

Ingredients

30g butter
1 red onion
½ leek finely diced
1 teaspoon chopped garlic
1 teaspoon ginger
¼ teaspoon fresh red chilli chopped
2 cups Arborio rice
2 cups chicken stock, heated
4 cups Hunter Shiraz
grated parmesan, to taste
salt and pepper
4 quails, butterflied and boned
12 spears asparagus, halved
1 - 2 teaspoons butter, extra
1 tablespoon chopped fresh rosemary, or other fresh herb
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Preparation

Preheat oven to 180°C.

Sweat onion, leek & spices in butter until soft, add rice, cook for 2 minutes.

Stir and add the hot stock and wine gradually.

Cook until rice is al-dente (about 15 minutes), fold in cheese, season to taste.

Meanwhile seal quail in hot pan (30 seconds each side), finish in oven (8 minutes) until cooked. Rest for 2 minutes.

Blanch asparagus and toss through butter.

Serve risotto on warmed plates. Arrange asparagus and quail on top, garnish with herbs and serve.

If you enjoyed this Hunter shiraz, quail and asparagus risotto recipe then browse more Modern Australian recipes and our most popular hainanese chicken rice recipe.

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