Roasted Perlhuhnbrustfilet with walnut and pumpkin risotto Recipe
Recipe Ingredients for Roasted Perlhuhnbrustfilet with walnut and pumpkin risotto
| Amount | Ingredient |
|---|---|
| 2nd Guinea fowl | 1 pinch |
| Salt and pepper | 12th Sage leaves |
| 16th Slices prosciutto, thinly sliced | 2 tbsp |
| Olive oil | 125 ml |
| Chicken stock | |
| For the risotto: | 1st Onion |
| 250 grams | Pumpkin flesh |
| 100 grams | Walnuts |
| 60 g | Butter |
| 160 grams | Risotto rice |
| 125 ml | White wine |
| 550 ml | clear broth |
| 30 grams | freshly grated Parmesan cheese |
| 1 pinch | Salt and pepper |
Roasted Perlhuhnbrustfilet with walnut and pumpkin risotto Recipe Directions
Guinea fowl, rinse, cut off the breasts (the lobes can be frozen, leaves from the carcasses to a broth to cook). The skin of the guinea fowl breasts removed, and season fillets with salt and pepper.
Top with sage leaves and wrap with prosciutto. Heat the olive oil around the guinea fowl breasts Sauté over medium heat. Pour in chicken stock, simmer 12-15 minutes.
Peel and dice onion. Chop the pumpkin. Coarsely chop walnuts. Heat 30 g butter, fry onion and rice until soft, add pumpkin and sauté briefly also.
Deglaze with white wine and stir in the broth little by little, until the rice is cooked and creamy (this takes about 20-25 minutes). Heat the remaining butter, fry the walnuts in it and stir in the Parmesan. Season with salt and pepper. Guinea fowl breasts cut open and serve with the risotto.
