INGREDIENTS
1 pack Wild and Game herb marinated pheasant breast
200g risotto rice
800-900ml chicken or pheasant stock 150ml white wine
1 onion, very finely diced
1 stick of celery, very finely diced A glug or two of olive oil
50g grated parmesan
1 tsp minced garlic
50g peas
2 handfuls Basil
METHOD
Heat the olive oil and cook the onion and celery for a few minutes until soft.
Add the rice and cook for a minute or two until translucent.
Add the wine and cook until significantly reduced.
Add the stock bit by bit, stirring between each addition until absorbed.
Meanwhile, heat and lightly oil a grill pan and grill the pheasant breast fillets for about 5 minutes each side or until cooked through.
Remove, set aside and keep warm.
When you’ve nearly used up the stock in the risotto, stir in the peas.
Once all the stock is added and it’s reached the desired consistency, stir in the Parmesan and Basil.
Serve immediately along with the pheasant.
