Roast Chicken With Cauliflower Risotto
Servings: 10
Ingredients
Roast chicken:
60g butter, softened
½ tsp NOMU Cook’s Collection Ground Turmeric
1 tsp NOMU Cook’s Collection Ground Cumin
800g chicken breasts, on the bone with skin
8 sprigs of thyme
NOMU Sea Salt and Black Pepper, to taste
Risotto:
30g butter
1 large onion, finely diced
2 cloves garlic, minced
300g cauliflower florets
1 cup (250ml) risotto rice
750ml prepared NOMU Chicken STOCK
60g Parmesan cheese, finely grated
2 tsp picked thyme
NOMU Sea Salt and Black Pepper, to taste
To serve:
Toasted pine nuts
Parmesan shavings and lemon wedges
Directions
Roast chicken:
Preheat the oven to 200°C.
Combine the butter with the Turmeric and Ground Cumin. Rub the butter mixture underneath the chicken skin, and season the breasts well with Sea 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.
Risotto:
Melt the butter in a large casserole dish over medium heat. Sauté the onion, garlic and cauliflower florets until soft and slightly golden. Remove the florets and set aside. Add the rice and toast for 5 minutes.
Add one ladleful of hot stock to the rice at a time, stirring continuously, only adding another ladleful once all the liquid has been absorbed by the rice. Continue this process until all the stock has been used up and the rice is al dente. Remove from the heat and stir in the cauliflower florets, Parmesan and thyme. Season well with Sea Salt and Black Pepper
To serve:
Place a generous spoonful of risotto on plates and top with a roast chicken breast. Scatter with pine nuts and Parmesan shavings and arrange lemon wedges on the side.
Ingredients
Roast chicken:
60g butter, softened
½ tsp NOMU Cook’s Collection Ground Turmeric
1 tsp NOMU Cook’s Collection Ground Cumin
800g chicken breasts, on the bone with skin
8 sprigs of thyme
NOMU Sea Salt and Black Pepper, to taste
Risotto:
30g butter
1 large onion, finely diced
2 cloves garlic, minced
300g cauliflower florets
1 cup (250ml) risotto rice
750ml prepared NOMU Chicken STOCK
60g Parmesan cheese, finely grated
2 tsp picked thyme
NOMU Sea Salt and Black Pepper, to taste
To serve:
Toasted pine nuts
Parmesan shavings and lemon wedges
Directions
Roast chicken:
Preheat the oven to 200°C.
Combine the butter with the Turmeric and Ground Cumin. Rub the butter mixture underneath the chicken skin, and season the breasts well with Sea 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.
Risotto:
Melt the butter in a large casserole dish over medium heat. Sauté the onion, garlic and cauliflower florets until soft and slightly golden. Remove the florets and set aside. Add the rice and toast for 5 minutes.
Add one ladleful of hot stock to the rice at a time, stirring continuously, only adding another ladleful once all the liquid has been absorbed by the rice. Continue this process until all the stock has been used up and the rice is al dente. Remove from the heat and stir in the cauliflower florets, Parmesan and thyme. Season well with Sea Salt and Black Pepper
To serve:
Place a generous spoonful of risotto on plates and top with a roast chicken breast. Scatter with pine nuts and Parmesan shavings and arrange lemon wedges on the side.
Ingredients
Roast chicken:
60g butter, softened
½ tsp NOMU Cook’s Collection Ground Turmeric
1 tsp NOMU Cook’s Collection Ground Cumin
800g chicken breasts, on the bone with skin
8 sprigs of thyme
NOMU Sea Salt and Black Pepper, to taste
Risotto:
30g butter
1 large onion, finely diced
2 cloves garlic, minced
300g cauliflower florets
1 cup (250ml) risotto rice
750ml prepared NOMU Chicken STOCK
60g Parmesan cheese, finely grated
2 tsp picked thyme
NOMU Sea Salt and Black Pepper, to taste
To serve:
Toasted pine nuts
Parmesan shavings and lemon wedges
Directions
Roast chicken:
Preheat the oven to 200°C.
Combine the butter with the Turmeric and Ground Cumin. Rub the butter mixture underneath the chicken skin, and season the breasts well with Sea 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.
Risotto:
Melt the butter in a large casserole dish over medium heat. Sauté the onion, garlic and cauliflower florets until soft and slightly golden. Remove the florets and set aside. Add the rice and toast for 5 minutes.
Add one ladleful of hot stock to the rice at a time, stirring continuously, only adding another ladleful once all the liquid has been absorbed by the rice. Continue this process until all the stock has been used up and the rice is al dente. Remove from the heat and stir in the cauliflower florets, Parmesan and thyme. Season well with Sea Salt and Black Pepper
To serve:
Place a generous spoonful of risotto on plates and top with a roast chicken breast. Scatter with pine nuts and Parmesan shavings and arrange lemon wedges on the side.
Ingredients
Roast chicken:
60g butter, softened
½ tsp NOMU Cook’s Collection Ground Turmeric
1 tsp NOMU Cook’s Collection Ground Cumin
800g chicken breasts, on the bone with skin
8 sprigs of thyme
NOMU Sea Salt and Black Pepper, to taste
Risotto:
30g butter
1 large onion, finely diced
2 cloves garlic, minced
300g cauliflower florets
1 cup (250ml) risotto rice
750ml prepared NOMU Chicken STOCK
60g Parmesan cheese, finely grated
2 tsp picked thyme
NOMU Sea Salt and Black Pepper, to taste
To serve:
Toasted pine nuts
Parmesan shavings and lemon wedges
Directions
Roast chicken:
Preheat the oven to 200°C.
Combine the butter with the Turmeric and Ground Cumin. Rub the butter mixture underneath the chicken skin, and season the breasts well with Sea 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.
Risotto:
Melt the butter in a large casserole dish over medium heat. Sauté the onion, garlic and cauliflower florets until soft and slightly golden. Remove the florets and set aside. Add the rice and toast for 5 minutes.
Add one ladleful of hot stock to the rice at a time, stirring continuously, only adding another ladleful once all the liquid has been absorbed by the rice. Continue this process until all the stock has been used up and the rice is al dente. Remove from the heat and stir in the cauliflower florets, Parmesan and thyme. Season well with Sea Salt and Black Pepper
To serve:
Place a generous spoonful of risotto on plates and top with a roast chicken breast. Scatter with pine nuts and Parmesan shavings and arrange lemon wedges on the side.
