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Pot-Roasted Quail with Muscat and Grape Risotto

Succulent oven-roasted quail served with baby vegetables, a rich port reduction sauce, and creamy Muscat-infused grape risotto.

DinnerGourmetGrapesRisottoQuail
Estimated Nutrition
Calories
1064.1
kcal / serving
4256.4 kcal total
Carbs
83.2g
per serving
332.8 g total
Fat
50.6g
per serving
202.4 g total
Protein
60.7g
per serving
242.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
75
g
Butter
split into 25g portions
50
g
Butter
split into 25g portions
110
g
Parmesan
grated
Fruits
150
g
Green Grapes
seedless, halved
GrainsCereals
250
g
Arborio Rice
Liquids
110
ml
Port
500
ml
Beef Stock
1
l
Chicken Stock
125
ml
Muscat Wine
medium or dry style
Meat
4
piece
Quail
oven-ready
NutsSeeds
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
4
sprig
Thyme
fresh
2
clove
Garlic
crushed
1
clove
Garlic
finely chopped
Vegetables
8
piece
Leek
baby, trimmed, cut in half
200
g
Turnip
baby
200
g
Carrot
baby
4
piece
Fennel
baby, sliced lengthways
1
piece
Onion
finely chopped

Method

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