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Ingredients
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For the risotto:
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1/2 onion, diced
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2 garlic cloves, diced
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Drizzle of olive oil
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Salt, to taste
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1 cup risotto rice
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1/4 cup white wine
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1 – 1.5 lt vegetable stock, hot
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500 gr butternut squash, chopped into 2 cm cubes
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35 gr grated parmesan cheese
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Thyme, to taste
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Toasted pine nuts
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For the quail:
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4 quails
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1 tsp paprika
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4 tbsp olive oil
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Juice from ½ lemon
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½ tsp chopped thyme
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1 garlic clove, diced
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1 garlic clove, diced
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Preparation
Preheat the oven to 200ºC. Place the cubed butternut squash in an oven tray. Sprinkle with salt, a few thyme leaves and drizzle with olive oil. Place in the oven for around 35 minutes, until tender and slightly caramelised.
Mash the squash into a purée, reserving some roasted cubes to garnish.
While the squash roasts, combine all the ingredients for the quail marinade and rub the quails well, letting them rest for around 30 minutes.
Bring the vegetable stock to a boil, keeping it hot while preparing the risotto.
In an iron pot, pour a drizzle of olive, add the onion and garlic and sauté lightly.
Next add the rice and combine well, always stirring until the ends of the kernels become slightly translucent. At this point, add the white wine and let simmer until all the liquid has evaporated.
Add a little stock to the rice, ladle by ladle. Keep stirring until the rice has absorbed the stock. Add more stock as the rice cooks, until all the stock has been completely soaked up.
During this time, brown the quails in a frying pan, and place in a roasting pan with the rest of the marinade. Place in the oven at 200ºC for around 20 minutes (depending on their size).
Halfway through cooking the rice, add the roasted squash purée and keep stirring.
As soon as the risotto is cooked, turn off the heat and add the parmesan, combining gently. Check the seasoning.
Serve immediately, garnished with the reserved roasted squash cubes, the chopped quail, thyme leaves and toasted pine nuts.
Bon Appétit!
