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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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.