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🍽️ Heart Clam Risotto with Sesam-Coated Guinea Fowl

636 kcal · 30 min · 4 servings

Ingredients

• 100 g zucchini
• 100 g carrots
• 100 g onions
• 50 g butter
• 250 g risotto rice
• 500 ml poultry broth
• 100 g parmesan (freshly grated)
• 500 g fresh heart clams
• 1 clove garlic
• 50 ml white wine
• salt
• pepper (from the mill)
• 1 tbsp chopped parsley
• 1 pinch saffron
• 4 guinea fowl breast fillets (approx. 100 g each)
• flour
• 2 eggs
• 50 g sesame seeds
• oil (for frying)

Instructions

1. 1. Rinse the zucchini and carrots under running water.
2. 2. Peel the carrot and trim the hard ends off the zucchini.
3. 3. Peel the onion.
4. 4. Cut all the vegetables into very small cubes.
5. 5. Heat one tablespoon of butter in a pot.
6. 6. Fry half of the vegetable cubes in the butter.
7. 7. Add the rice to the pot and sauté briefly until it becomes slightly translucent.
8. 8. Pour in the poultry broth and bring the mixture to a boil.
9. 9. Let the rice cook on low heat for about 15 minutes until the liquid is absorbed.
10. 10. Stir in butter flakes and grated parmesan into the finished risotto.
11. 11. Wash the heart clams thoroughly.
12. 12. Discard any clams that are already open.
13. 13. Season the guinea fowl breast fillet with salt and pepper.
14. 14. Prepare three shallow plates: one with flour, one with beaten eggs, and one with sesame seeds.
15. 15. Dip the guinea fowl pieces one by one first in flour, then in egg, and finally in sesame seeds.
16. 16. Fry the breaded pieces in oil over medium heat until golden brown.
17. 17. Serve the finished risotto on plates.
18. 18. Place the cooked clams around the rice with plenty of sauce.
19. 19. Finally, arrange the guinea fowl on top of the rice.

Nutrition per serving

• kcal: 636
• Protein: 41 g · Fett/Fat: 31 g · Carbs: 50 g