This is another one of my blogs that is a mouthful to say but an even better mouthful to actually eat. This recipe also uses many leftovers from my wedding cake baking; beetroot juice from the chocolate and beetroot cake, mascarpone from the parsnip and apple cake and butternut squash left over from the butternut squash cake. Now if that isn’t the best use of left overs then I don’t know what is!
For the chicken
– 150ml beetroot juice – mine was leftover from making my beetroot cake from the wedding
– 1 tsp cumin
– 2 chicken breasts
For the filling
– 2 tbsp mascarpone cheese
– 1 large garlic clove – minced
– 1 tsp oregano
– Salt and pepper
For the risotto
– 100g butternut squash – grated
– 1 white onion – finely chopped
– 1 tbsp olive oil
– 25g butter
– 125g risotto rice
– 1 tsp dried thyme
– 1 small glass white wine
– 2 tbsp white wine vinegar
– 1 pinch saffron
– ½ pint chicken stock – homemade is best
– Salt and pepper
– Parmesan cheese to garnish
Marinate the chicken in the beetroot juice and the cumin for 2 hours
Preheat the oven to 180’C
Mix together the mixture for the chicken filling
Make a small incision with a sharp knife into the thickest part of the chicken and use your finger to make the hole big enough to stuff the filling inside.
Stuff the chicken, place on a baking tray and smother in the remaining beetroot juice
Roast for 30-35 minutes, depending on the size. If you are unsure whether it is cooked or not, just poke it with a sharp knife and if the juice runs clear then it is cooked.
While the chicken is cooking, heat the oil and butter in a pan and fry the onion for 3-4 minutes until soft
Add the risotto rice, thyme, saffron and the squash and stir until it is well coated with the oil
Add the wine and the vinegar and simmer until all the liquid has absorbed, you will need to stir this regularly
A ladle at a time, add the stock and stir between each addition until the liquid has absorbed before adding your next batch
Repeat this for 20 minutes, or until the rice is cooked. You may need more or less than the recommended amount of stock.
Season the risotto with salt and pepper and plate up.
Top with the roasted chicken and a dashing of parmesan cheese.