Risotto with Cockles and Guinea Fowl

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Risotto with Cockles and Guinea Fowl
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45 min.


100 grams Zucchini
100 grams carrots
100 grams onions
50 grams butter
250 grams Arborio rice
500 milliliters Chicken broth
100 grams freshly grated Parmesan
500 grams fresh Cockle
1 garlic clove
50 milliliters white wine
freshly ground peppers
1 Tbsp chopped parsley
1 generous pinch Saffron
4 Guinea fowl breast fillets (each about 100 grams)
Pastry flour
2 eggs
50 grams Sesame seeds
vegetable oil (for sauteeing)
How healthy are the main ingredients?
ZucchinicarrotonionParmesanSesame seedsparsley

Preparation steps


Rinse the zucchini and carrot, wipe the zucchini dry and peel carrot. Peel the onion. Finely dice everything. Heat 1 tablespoon butter in a saucepan, saute half of the vegetables in it, add the rice and saute until vegetables are soft. Pour in the chicken broth, bring to a boil and cook 15 minutes over low heat or until the rice is tender. Season the cooked risotto with butter and Parmesan cheese to taste. Meanwhile, rinse and scrub the cockles. Discard any open shells. Peel the garlic and chop. Saute the other half of the diced vegetables in another pot in butter. Add the cockles and season with salt, pepper and garlic. Cover and cook for about 5 minutes over low heat. Add the parsley and saffron and cook briefly, covered. Discard any unopened shells.


Meanwhile, season the guinea fowl with salt and pepper. Place flour, beaten eggs and sesame seeds each into separate dishes. Dredge the guinea fowl in flour, then eggs and then sesame seeds. Cook in hot oil over medium heat until golden brown. To serve, place the cooked risotto on plates, surround with cockles place the guinea fowl on top of the risotto.