Crispy Chicken Breast With Cauliflower Risotto
Keywords
- chicken breast
- cauliflower
- weeknight
- risotto
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Food processor
- Skillet
- Nonstick skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Plate
- Aluminum foil
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 1/2 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
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