Roast Chicken with Cauliflower Risotto


Serves 4

Preparation Time

Cook time

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Cook's NoteAdd a splash of cream along with a small amount of butter when the risotto is finished for a richer finish.
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For the roast chicken

  • 60g butter, softened
  • ½ tsp turmeric
  • 1 tsp cumin
  • 800g chicken breasts (on the bone with skin)
  • 8 sprigs of thyme
  • Salt and freshly ground black pepper

For the risotto

  • 30g butter
  • 1 large onion, finely diced
  • 2 garlic cloves, crushed
  • 300g cauliflower florets
  • 250ml risotto rice
  • 750ml chicken stock
  • 60g Parmesan cheese, finely grated
  • 2 tsp picked thyme
  • Salt and freshly ground black pepper

To serve

  • Toasted pine nuts
  • Parmesan shavings and lemon wedges


Preheat the oven to 200˚C.

To make the roast chicken: combine the butter with the turmeric and cumin. Rub this butter under the chicken skin, and season the breasts well with salt and black pepper. Place in a large roasting dish and scatter with the thyme. Roast in the oven for 25 minutes or until the skin is crispy and golden brown.

To make the risotto: melt the butter in a large oval casserole dish over medium heat and then sauté the onion, garlic and cauliflower florets until soft and slightly golden. Remove the florets and set aside. Add the rice and fry for 5 minutes (without adding any liquid).

Add one ladleful of stock at a time to the rice, stirring continuously. The stock should just cover the rice; add the next ladleful of stock only once all the liquid has been absorbed by the rice. Continue cooking, stirring continuously, until the rice is al dente. Remove from the heat and stir in the cauliflower florets, Parmesan and thyme, and season well with salt and black pepper.

To serve: place a generous spoonful of risotto and a roast chicken breast on each plate. Scatter with pine nuts and Parmesan shavings and arrange lemon wedges on the side.