Lemon Risotto Stuffed Quail with Figs and Fennel
Ingredients
- 1 x 4 pack Gourmet quail
- Risotto: 350ml chicken stock
- 1/2 small onion, finely chopped
- 1 tsp (5 ml) olive oil
- 1/2 cup (100 gm) Arborio rice
- 1 clove garlic, finely chopped
- 1 tsp lemon thyme leaves
- Juice and zest of 1/2 lemon
- 1/4 cup (25 gm) grated parmesan cheese sea salt and cracked black pepper to taste
- Other Ingredients: 2 bulbs baby fennel, washed, trimmed and cut into quarters
- 200 ml cream
- 40gm bacon, thinly sliced
- 4 figs, washed and cut into quarters