Guinea Fowl with Shimeji Mushrooms, Truffle Oil & Hazelnuts
over Parmigiano Reggiano risotto with roasted fennel & lemonCalories
:
942 kcalProtein
:
41.5g proteinTotal
:
40 minutesDifficulty
:
EasySpecial Ingredient
Allergens:
- Melk (inclusief lactose)
- Hazelnoten
- Noten
- Zwaveldioxide en sulfiet
- Selderij
- May contain traces of allergens
Chef's Finest is a selection of exclusive recipes just for HelloFresh Premium customers. This week, enjoy delicious guinea fowl, perfect for frying or roasting.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Guinea fowl breast
75 g
Risotto rice
1 piece
Garlic
½ piece
Shallot
75 g
Brown shimeji mushrooms
½ piece
Fennel
¼ piece
Lemon
5 g
Fresh sage
(May be present: Selderij)
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
10 g
Roasted hazelnuts
(Contains: Hazelnoten, Noten)
30 g
Red wine jus
(Contains: Zwaveldioxide en sulfiet)
4 milliliters
Truffle-style olive oil
½ sachet(s)
Hello Umami
Not included in your delivery
1 tablespoon
[Plant-based] butter
1 tablespoon
Olive oil
300 milliliters
Low sodium chicken stock
1 tablespoon
White balsamic vinegar
1 teaspoon
Honey [or plant-based alternative]
Nutrition Values
Energy (kJ)3941 kJ
Calories942 kcal
Fat48.4 g
Saturated Fat16.2 g
Carbohydrate84.1 g
Sugar12.9 g
Dietary Fiber6.9 g
Protein41.5 g
Cholesterol8.3 mg
Salt1.9 g
Potassium462.1 mg
Calcium244.6 mg
Iron2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 200°C.
- Quarter the fennel, then transfer to a parchment-lined baking sheet and drizzle with olive oil. Add the white balsamic vinegar and the honey, then toss well to coat.
- Roast in the oven for 25 - 30 minutes until golden-brown and soft.
- Pat the guinea fowl dry with kitchen paper, then season with salt and pepper.
2
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the guinea fowl on its skin for 4 - 5 minutes, then flip and fry for another 4 - 5 minutes. Remove from the pan and allow to rest under aluminum foil.
- Meanwhile, prepare the stock.
- Chop the shallot and crush or mince the garlic.
3
- Place the same frying pan over medium-high heat. Melt another knob of butter and fry the garlic and the shallot for 2 - 3 minutes.
- Stir in the risotto rice and toast the grains for 1 minute, then deglaze the pan with the red wine jus.
- Allow the jus to incorporate, stirring regularly, then start gradually adding the stock one ladle at a time.
4
- Allow the stock to slowly incorporate, stirring regularly.
- The risotto is done when the rice is soft but still al dente, which should take around 18 - 20 minutes. Add extra water and cook longer if you’d prefer the risotto to be less al dente.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the mushrooms for 3 - 5 minutes.
5
- Tear the sage leaves off of the stems and transfer to the mushrooms, along with the guinea fowl.
- Fry for 1 - 2 more minutes, seasoning to taste with salt and pepper.
- When the risotto is done, turn off the heat.
- Grate the cheese directly into the pan, then add the Hello Umami and mix well to combine. Season to taste with salt and pepper.
6
- Roughly chop the hazelnuts. Zest the lemon and cut it into wedges.
- Serve the risotto on deep plates, topped with the guinea fowl and the mushrooms.
- Drizzle with the truffle oil and garnish with the hazelnuts.
- Serve the fennel alongside and garnish with the lemon zest. Serve with the lemon wedges.
