Fresh Pea And Morel-Mushroom Risotto With Grilled Q

Name: Fresh Pea And Morel-Mushroom Risotto With Grilled Quail
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 cup dry white wine; 1/2 cup grated lemon rind; 1/2 cup fresh thyme leaves; 1/2 cup fresh oregano leaves; 1/2 teaspoon salt, plus more to taste; 1 teaspoon freshly ground pepper, plus more to taste; 4 quail; 2 teaspoons butter; 1 onion, peeled and minced; 6 cups chicken broth, homemade or low-sodium canned; 1 1/2 cups Arborio rice; 1 cup white wine; 1 1/2 cups fresh peas; 1 cup fresh morel mushrooms; 1/2 cup chopped Italian flat-leaf parsley leaves

Servings: persons

1/4 cup olive oil
1 cup dry white wine
1/2 cup grated lemon rind
1/2 cup fresh thyme leaves
1/2 cup fresh oregano leaves
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
4 quail
2 teaspoons butter
1 onion, peeled and minced
6 cups chicken broth, homemade or low-sodium canned
1 1/2 cups Arborio rice
1 cup white wine
1 1/2 cups fresh peas
1 cup fresh morel mushrooms
1/2 cup chopped Italian flat-leaf parsley leaves

1
Combine the olive oil, wine, lemon rind, thyme, oregano, salt and pepper in a bowl.
2
Add the quail and marinate for 2 hours.
3
Prepare the grill.
4
Cook quail over hot coals until medium rare, about 3 to 4 minutes per side.
5
Set aside.
6
Heat 1 teaspoon of the butter in a heavy-bottomed skillet or pot.
7
Add the onion, season lightly with salt and pepper to taste, stir and cover.
8
Cook for 3 minutes until soft.
9
Place the broth in a separate saucepan and simmer.
10
Add the rice to the onion and stir to combine.
11
Ladle in 1/2 cup of the broth and stir.
12
Increase the heat to medium high and, for the next 25 minutes, continue adding broth, 1/2 cup at a time and stirring constantly.
13
After 15 minutes, add the white wine.
14
After 5 more minutes, add the peas and mushrooms.
15
Stir well.
16
The rice should be tender but firm.
17
If not, add more broth.
18
Adjust seasoning with additional salt and pepper.
19
Remove from heat.
20
Stir in the parsley.
21
Divide the rice among 4 warmed plates.
22
Place the quail in the center and serve.

1220

kcal

Calories

Fat

104

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup olive oil, 1 cup dry white wine, 1/2 cup grated lemon rind, 1/2 cup fresh thyme leaves, and more.

Yes, Fresh Pea And Morel-Mushroom Risotto With Grilled Quail falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh Pea And Morel-Mushroom Risotto With Grilled Quail

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions