Stuffed Quail on Red Wine Risotto

40 min, elaborate For the filling:

Peel onion and garlic clove, chop finely and sauté in olive oil. Cut the melanzani into small cubes, add and sauté until soft. Season with thyme, salt and pepper and a little bit of juice of a lemon. Cool and stir in the crumbled feta.

Season the quails inside and out with salt, form the stuffing into the belly cavity, close with the halved rosemary sprigs. Roast in the oven at 200 degrees for about 20 min.

For the risotto:

Soften the chopped onion in the butter, add long grain rice and roast for a few min. Now gradually add wine and beef broth in small portions. Cook long grain rice al dente for 18 minutes, stirring frequently. Before serving, season with salt, pepper, butter and grated Parmesan.

Arrange risotto on plates, place quail on top and bring to table.

Drink:

Our tip: use your favorite red wine for cooking!

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