Crispy Chicken Breast With Cauliflower Risotto | Donna Hay

Ingredients

• 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 hot chicken stock
• 2 tablespoons extra virgin olive oil
• 4 x 200g chicken breast fillets, skin on and wing bone in
• sea salt and black cracked pepper
• ½ cup (50g) walnuts
• 1 cup sage leaves
• mascarpone, to serve