Crispy Chicken Breast With Cauliflower Risotto Recipe

Crispy Chicken Breast With Cauliflower Risotto


  • 500g
    cauliflower, trimmed and roughly chopped
  • 1 tbsp
    olive oil, plus 2 tbsp extra
  • 1 (150g)
    onion, chopped finely
  • 2 cloves
    garlic, crushed
  • ⅓ cup (80ml)
    white wine
  • 1½ cups (300g)
    Arborio rice
  • 1.5 litres
    hot chicken stock
  • ¾ cup (190mL)
    lite cream
  • ¼ cup
    chopped parsley
  • 4 (1kg)
    chicken breast fillets, skin on and wing bone in
  • 50g
  • ½ cup (50g)
  • 1 cup
    sage leaves

How to Cook

Prep Time: 15 minutes | Cooking Time: 35 minutes
  1. Place the cauliflower in the bowl of a food processor and, with short pulses, process until the mixture is finely chopped.

  2. Heat oil in a large deep frying pan over medium heat. Add onion and garlic; cook, stirring occasionally, for 5 minutes or until softened. Add wine and cook for 2 minutes. Add rice and cook, stirring, for 1–2 minutes. Cook, stirring frequently, whilst adding the stock, 1 cup (250ml) at a time, allowing it to absorb between each addition. Add cauliflower and cook for a further 5 minutes; stir through cream and parsley. Keep warm.

  3. Whilst the risotto is cooking, heat extra oil in a large non-stick frying pan over high heat. Add chicken, skin-side down, season with salt and pepper and cook for 4 minutes or until the skin is golden and crispy. Turn and cook for a further 10 minutes or until cooked through. Remove the chicken from pan, cover loosely with aluminium foil and set aside.

  4. Wipe out pan and return to medium heat. Add butter, walnuts and sage; cook for 3 minutes or until browned. Place risotto on a large serving plate top with chicken and garnish with sage and walnuts.