Quail, Mushroom And Watercress Risotto Recipe

Name: Quail, Mushroom And Watercress Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chicken stock; 1 tbsp extra-virgin olive oil; 2 None shallots, finely diced; 1 cup Arborio rice; 1/2 cup dry white wine; 4 tbsp butter; 8 None quail breasts; 2 tsp thyme, chopped; 5.25 oz chestnut mushrooms, trimmed; 1 oz mozzarella, finely chopped; 1/2 cup watercress, trimmed

Servings: persons

1
Pour stock into a medium saucepan and bring to a slow simmer on low.
2
Heat oil in a large, heavy-based saucepan on medium. Saute shallots 3-4 minutes, until tender. Add rice and cook, stirring, 1 minute.
3
Pour wine into pan and cook, stirring, 1 minute until absorbed. Add hot stock, one ladle at a time, stirring until all liquid has been absorbed before adding the next ladle. This will take 15-20 minutes. Rice should be tender, with a slight bite.
4
Meanwhile, melt 2 tbsp butter in a large frying pan on high. Sprinkle quail with thyme and season to taste. Add to pan, skin side down, and cook 1-2 minutes, until crisp and golden. Turn and cook another 1 minute. Remove from pan and cover with foil to keep warm.
5
Add mushrooms to same frying pan and saute 2-3 minutes, until tender and golden. Season to taste.
6
Remove rice from heat. Stir in the remaining 2 tbsp butter and the cheese. Season to taste. Cover with lid 2 minutes. Stir in the quail, mushrooms and watercress. Serve hot.

380

kcal

Calories

Fat

Carbs

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

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

You need 11 ingredients. The key ingredients include: 1/2 cup chicken stock, 1 tbsp extra-virgin olive oil, 2 None shallots, finely diced, 1 cup Arborio rice, and more.

Yes, Quail, Mushroom And Watercress Risotto falls under the Meat & Poultry 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!

Quail, Mushroom And Watercress Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions