> recipes > free range chicken with risotto seasoning

Ingredients

• Size 16 whole Lilydale free range chicken
• 250g mushrooms sliced
• 1 cup arborio rice
• 1 tblsp butter
• 1⁄4 cup parsley finely chopped
• 1 tspn sage leaves finely chopped
• 1 garlic clove crushed
• 1 large onion chopped
• 70ml olive oil
• 1⁄2 cup dry white wine
• 3 litres vegetable stock
• salt/pepper to taste
• 500g fresh green beans
• 1⁄2 tbspn butter

Method

1. Preheat oven to 180C.
2. To make the mushroom risotto, bring stock and wine to boil in saucepan. Reduce heat to low and simmer gently.
3. Heat oil in saucepan on medium heat. Fry onion and garlic for 2 minutes, then stir in mushrooms. Add rice and cook for 1 minute while stirring. Turn heat to low. Add 1 cup of stock/wine to pan. Stir until moisture has been absorbed. Continue to add remaining stock/wine gradually until rice is al dente and creamy. Remove from heat and stir in butter/parsley/sage. Season with salt/pepper and allow to cool.
4. Preheat oven to 180°C. Spoon risotto into chicken cavity.
5. Truss legs with kitchen string and place chicken on a rack in baking dish. Bake for 11⁄2 hours or until cooked through.
6. Serve roasted chicken with buttered green beans and garnish with sage

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