Crispy Chicken Breast with Cauliflower Risotto Recipe.
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
For this Crispy Chicken Breast with Cauliflower Risotto recipe, don't forget to find the best chicken breast fillets you can find. It will be worth it. I really love all the recipes from Donna Hay, and hope to cook loads more of hers in the future. They seem so full of flavour, so appealing on the eye yet not too rich or heavy. So hopefully you will enjoy creating and cooking this one - I'm really looking forward to it.
  • 500g cauliflower, trimmed and roughly chopped
  • 100g unsalted butter
  • 1 small brown onion,finely chopped
  • 2 cloves garlic, crushed
  • ⅓ cup (80ml) dry white wine
  • 1½ cups (300g) arborio (risotto) rice
  • 1.5 litres good hot chicken stock
  • 2 tbsp extra virgin olive oil
  • 4 x 200g chicken breast fillets, skin on and if possible, wing bone in
  • Sea salt and black cracked pepper
  • ½ cup (50g) walnuts
  • 1 cup sage leaves
  • mascarpone cheese to serve
  1. Place cauliflower in the bowl of a food processor and, with short pulses, process until the mixture is finely chopped.
  2. Melt half the butter in a large deep-sided frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 4 - 5 mins or until softened. Add the wine and cook for 2 mins. Add the rice and cook, stirring, for 1 - 2 mins.
  3. Cook, stirring frequently for 18 mins while adding the stock, 1 cup (250ml) at a time, allowing it to absorb between each addition.
  4. Add the cauliflower and cook for a further 5 - 7 mins.
  5. Whilst the risotto is cooking, heat the oil in a large non-stick frying pan over a high heat. Add the chicken, skin-side down, sprinkle with plenty of salt and pepper and cook for 3 - 4 mins or until the skin is golden and crisp. Turn over, cover with a tight-fitting lid and cook for a further 4 - 5 mins or until thoroughly cooked through. Remove the chicken from the pan, cover loosely with aluminium foil and set aside.
  6. Wipe out the pan and return to medium heat. Add the walnuts, sage and remaining butter and cook gently for 2 - 3 mins or until browned, and the sage is crisp.(The sage needs gentle handling when crisp).
  7. Divide the risotto between plates and top with the mascarpone and walnut sage butter. Serve with the chicken.
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