Guinea Fowl Legs with Blueberry Risotto

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.