Roast Chicken with Pesto Risotto Stuffing & Cheesy Field Mushrooms. For an Italian take on the classic roast chicken, serve with a tasty pesto risotto stuffing and cheesy field mushrooms.
1 shallot, finely chopped
¾ cup arborio rice
½ cup white wine
1¼ cup chicken stock
1.8kg whole chicken
olive oil, to drizzle
8 portobello mushrooms, stems removed
1 tbsp thyme leaves
100g fontina cheese, sliced
¼ cup pecorino, finely grated
1 cup firmly packed basil leaves
¼ cups toasted pinenuts
1 clove garlic, crushed
1 tbsp lemon rind, finely grated
⅓ cup pecorino, finely grated
¼ cup extra virgin olive oil
To make the pesto, place basil, pinenuts, garlic, lemon rind and pecorino in the bowl of a small food processor and process until roughly chopped. With the motor still running, slowly pour in the oil and process until combined. Set aside.
Preheat the oven to 190°C. Heat butter in a small saucepan over medium heat, add chopped shallot and cook for 5 minutes or until softened.
Add rice and cook for 1 minute, stirring, until the rice is coated. Add wine and cook for 2 minutes, stirring, or until wine is absorbed.
Add chicken stock, bring to the boil and cook, stirring, for 6 minutes or until liquid is absorbed. Remove from the heat and stir through the pesto. Let cool.
Spoon the risotto into the cavity of the chicken. Truss the chicken legs together with kitchen twine and using a skewer, secure the chicken skin to enclose the stuffing.
Drizzle the chicken with oil and season with salt. Place the chicken in a large baking tray and roast in the oven for 30 minutes.
Arrange the mushrooms around the chicken, top with the thyme leaves, fontina and pecorino cheeses.
Drizzle with oil and roast for a further 30 minutes or until the chicken is cooked through and mushrooms are golden.
Cut the chicken into pieces and serve with the cheesy field mushrooms and pesto risotto stuffing.