Prosciutto-Wrapped Guinea Fowl with Wild Mushroom Risotto and Roasted Brussels Sprouts

Pan-seared prosciutto-wrapped guinea fowl served with a creamy mushroom risotto, roasted brussels sprouts, and a savory red wine reduction.

Dinner Gourmet Mushrooms Risotto Guinea Fowl

Estimated Nutrition

Calories

1385.4

kcal / serving

1385.4 kcal total

Carbs

105.8g

per serving

105.8 g total

Fat

78.5g

per serving

78.5 g total

Protein

64.2g

per serving

64.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

For the risotto

Butter

For browning the meat

Butter

For the sprouts

GrainsCereals

150

Arborio Rice

Liquids

White Wine

Dry

400

Chicken Stock

Hot; for risotto

Red Wine

For the sauce

Chicken Stock

For the sauce

Meat

slice

Prosciutto

piece

Guinea Fowl Breast

NutsSeeds

cloves

Garlic

Skin-on, crushed

sprigs

Thyme

Fresh

tbsp

Sage

Chopped fresh

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

OilsFats

tbsp

Olive Oil

Divided use

tbsp

Olive Oil

For the guinea fowl

Vegetables

0.5

piece

Onion

Finely chopped

Wild Mushrooms

Trimmed and wiped clean

piece

Brussels Sprout

Halved

Method

Add white wine and gradually incorporate hot chicken stock until the rice is al dente.

Plate the risotto, top with sliced guinea fowl, add sprouts, and drizzle with jus.

Deglaze the guinea fowl pan with red wine, reduce, then simmer with chicken stock to make the jus.

Sauté halved sprouts and sage in butter until golden, season, then roast for 8 minutes.

Add butter to the pan and roast the guinea fowl in the oven for 6 minutes.

Wrap the guinea fowl breast in prosciutto and sear in an ovenproof pan with garlic and thyme.

Preheat the oven to 180°C.

Sauté wild mushrooms in olive oil for 5 minutes and stir them into the risotto.

Fry onion in olive oil and butter until soft, then stir in rice until translucent.