Guinea Fowl Legs with Blueberry Risotto

. February 19, 2007

Guinea Fowl replaces chicken and is very savory , subtle and low in cholesterol.Served with creamy blueberry risotto
it's perfect for a festive dinner.Before roasting rub the legs with some garlic,salt,celeri,herbs(dried parsley,origano,thyme),ginger
and some lime.Put in a roasting pan in the oven for about 30 min at 375F.Meanwhile prepare risotto.This recipe was inspired by the "Silver Spoon Cookbook"

Ingredients for 2
- 1 cup of arborio rice
- 1 onion
- 1 shallot
- 3 cups vegetable organic broth
- 1/2 cup of white wine
- 1/2 cup blueberries
- light cream
- freshly grated " Reggiano" parmesan

Bring the vegetable stock to a boil.In another pan saute chopped onion and shallot in a little bit of olive oil for 5 min on low heat. When soft, add rice.Stir for a few minutes.Then sprinkle with wine and a little stock.It's important to stir regularly and add a little bit of stock until absorbed.This will take 18 min.Add blueberries 8 min before the end with some grated parmesan and cream.


confituremaison said...

C'est la premiere fois que je vois du risotto aux blueberries. C'est tres original. Et la couleur!

confituremaison said...
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