Risotto in Zucchini Blossoms & Roasted Quail/Cornish Game Hen

Risotto-stuffed zucchini blossoms:

Use organic zucchini blossoms on the same day, as they can wilt. Fill them with a rich, creamy barrata cheese & grilled baby bella mushroom risotto.  Mix the barratta cheese 75% with a 25% ratio of pesto.

Serve stuffed zucchini blossoms, sprinkled with fine sea salt, after lightly steaming. Substitute barrata cheese with pureed, non-fat, organic, pasteurized cottage cheese to make it healthier.

Tiny, organic, baby zucchinis, organic, baby summer squash, and baby bella mushroom caps can be filled with the same risotto, sprinkled with organic, dried lemon thyme leaves, and then oven-roasted.

Create a large mixed platter of eveything stuffed with risotto, as a ring around roasted quails for visual appeal. The roasted quail can be stuffed with fresh lemon thyme, pink lavender sprigs, and herbes de provence.

For quail substitutes: try cornish game hens, stuffed with the same herbs. Separate skin from meat, rub with garlic paste, organic rice bran oil butter substitute and then encase decorative baby sage, lemon thyme sprigs in an artistic, abstract pattern. As it roasts, it will be more flavorful also.

The risotto can be made from pearl barley or whole grain, high-protein, organic, sprouted quinoa seeds too. Remember to rinse it 3x in warm water with a mesh strainer to remove any bitterness from the grains.