Make sure you use proper risotto rice for this. It's easily obtained in supermarkets. Ordinary rice won't give the necessary 'creaminess' that risotto needs.
Here’s an easy dish – perfect for using partridge breasts from the freezer. It’s a good one to make when you’re in the kitchen chatting to friends, as risotto needs regular stirring. Serves two.
- 2 partridge breasts
- 1/2 litre vegetable stock
- 1 cup risotto rice
- 2 tbsp cream
- 1/2 sweet potato chopped into cubes
- handful baby spinach leaves
- 3 sliced button mushrooms
- 1 chopped spring onion
- 1 tbsp frozen peas
- 1 tbsp chopped hazelnuts
- salt and pepper
- Rapeseed/vegetable oil
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- Wipe the breasts clean.
- Heat a large frying pan and add a tablespoon of the oil.
- Season the partridge breasts and put them in the hot oil for 4-5 minutes, turning once, until browned lightly. Put on a warm plate and set aside.
- In the same pan fry the risotto rice over a moderate heat to absorb the oil, give it a stir, and then slowly add the vegetable stock, stirring all the time so it simmers gently. This should be done over a low heat. Add extra tablespoons of water if it looks dry, you need to keep the rice moist. Don’t let the rice burn. When cooked and soft, transfer to a warm bowl.
- In the same pan add more oil if needed and fry the mushrooms and chopped sweet potato for 3-5 minute.
- Add the spring onion, spinach, peas and hazelnuts. Cook over a moderate heat until heated through.
- Place the rice back in the frying pan. Stir and add the cream. Turn off the heat.
- Slice the partridge breasts and mix into the rice/vegetable mixture.
- Serve on warm plates.