Roast grouse risotto
The grouse season is now in full swing. Here's a different way of cooking with the birds with a deliciously simple recipe for roast grouse risotto from Lee Maycock. Serves four.
Recipe for roast grouse risotto
Ingredients
- 4 prepared grouse
- 50g diced onion
- 100g pearled spelt
- 500ml vegetable stock
- 20g chopped fresh garden herbs
- Cornish sea salt
- Milled black pepper
Method:
- Turn the oven on to 200ºC.
- Season and sear the grouse in a hot pan and cook for a few minutes each side.
- Roast in a hot oven (200ºC) for 10 minutes.
- Set aside and rest for 10 minutes.
- Meanwhile sauté the onion in a little oil and add the spelt, adding the stock until cooked.
- Season well and fold through the chopped herbs.
- Remove the breast from the grouse and serve on top of the spelt herb risotto.
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